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Crispy Cod Balls recipe      HT    PFC    30mins plus chilling

 

 

Makes approx. 40      Hot  Fish  Vegetables    Party Food   Parties  Buffet  Appetizers

 

Ingredients

250g/9oz Cod Fillets, skinned

3 Spring Onions, chopped

2 teasp Soy Sauce

1 Egg White

1 teasp Cornflour

14 Slices White Bread

Oil for deep frying

 

Instructions

 

1. Place the fish in a food processor and blend until finely chopped.

 

2. Transfer the fish to a mixing  bowl, add the spring onions, Soy sauce, egg white and cornflour. Mix well.

 

3. Remove the crusts from the bread and cut the bread into 5mm/ inch cubes at the largest.

 

4. Using damp hands, roll  teaspoons of the fish mixture into balls, toss in the bread cubes, pressing firmly on, then cover and  refrigerate for at least 30 minutes.

 

5. Preheat the deep fat fryer to 180C/350F. Deep-fry the fish balls for a few minutes until golden brown.

 

These can be prepared 1 day ahead. Make to stage 4, cover and refrigerate until required.

 

 

 

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