Fish Balls with Fries
80—90 Min
Crispy on the outside, flaky on the inside – these light hake fish balls pair beautifully with twice-fried golden fries and a tangy lemon-herb yogurt sauce.
Ingredients 4 Portions
For the fish balls:
- 450 ghake fillets
- 1 egg
- 2 tbspbreadcrumbs
- 2 tbspgrated Parmesan
- 1 tbspchopped parsley
- 1 tbspGrill Seasoning Salt
For the fries:
- 600 gpotatoes for frying
- 30 mlvinegar
- 1 tbspPotato Party
For the lemon sauce:
- 100 gGreek yogurt
- 40 gmayonnaise
- juice and zest of 1/2 lemon
- 1 tbspParsley, Chopped
- salt and pepper
Preparation
- 1
In a food processor, finely chop the hake fillets and transfer to a bowl. Add the remaining ingredients and mix well. Shape into 10–12 balls.
- 2
Heat a grill or pan, add a little oil, and cook the fish balls for about 10 minutes, turning occasionally.
- 3
Peel and cut the potatoes into sticks. Bring a pot of water to a boil, add vinegar and potatoes, and cook for about 12 minutes. Drain well.
- 4
Heat oil to 130 °C. Fry half of the potatoes for about 3 minutes. Remove and let rest for 30 minutes. Repeat with the other half.
- 5
Heat oil again to 190 °C and fry the potatoes for another 3–4 minutes until golden and crispy. Remove and repeat with the rest. Toss with seasoning. Mix all sauce ingredients in a bowl. Serve fries with fish balls, lemon wedges, and sauce.
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