- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 70
- Carbohydrate Content: 9g
- Fat Content: 3.5g
- Fiber Content: <1g
- Protein Content: <1g
- Saturated Fat Content: 0g
- Sodium Content: 180mg
- Sugar Content: 4g
Pickled Fish Balls (Fish Cakes)
Fried fish balls in vinegar are a different kind of appetizer. I could eat these bite-sized balls whole year... but I prepare them only for special occasions. This appetizer is my family's favourite part of the Christmas feast. Fried in sunflower oil gives these fish cakes a delightful golden brown outer shell. Cod fish balls are excellent pickled, but any meaty white fish would work as well.
- white fish fillets - 500g
- bread crumbs - 200g and more as needed + extra for sprinkle
- fresh parsley - 1 tablespoon (chopped)
- sea salt - to taste
- rainbow peppercorn - to taste (freshly ground)
- sunflower oil - 8 tablespoons
- water - 1000ml
- cider vinegar - 300ml
- onion - 1 (cut into slices)
- bay leaves - 4
- allspice berries - 6
- brown sugar - 1teaspoon
- Run the fish through the food mill fitted with the large-holed plate into a large bowl.
- Add bread crumbs, parsley, salt and freshly ground rainbow peppercorn.
- Using your hands mix well. If the mixture is too wet – add more bread crumbs.
- Form small balls, and roll in bread crumbs.
- Heat oil in a frying pan over medium heat. Fry the fish balls for about 5 minutes on each side until golden brown on both sides. Remove to paper towels to absorb excess oil.
- To make the marinate - in a pan over medium heat, pour water and vinegar, add bay leaves, allspices, sugar and bring to a boil. Add onion and simmer 5 minutes, then turn off the heat and let the marinate until cool.
- Place the fish balls in a deep glass dish and then add the onions, bay leaves and allspice berries. Pour the marinate over.
- Cover and then refrigerate for 3 days before enjoying. Serve with freshly baked bread.