Make your Friday fish fry a little bit more fun with our Pan Fried Pollock Ball recipe! These fried fish balls are delicious on their own and are fun to serve with a number of different dipping sauces. Try an Asian inspired sauce, a spicy sauce and a cocktail sauce for maximum variety. This recipe works either as an appetizer for a group or as an entree for 4 people. We’re using Pollock in this recipe, but any other flaky whitefish like cod would work as well. Have any suggestions for dipping sauces or any other comments on this recipe? Let us know in the comments below!
- 1 lb Pollock (defrosted and chopped into strips)
- 2 Egg
- 2 clove Garlic (chopped)
- 1 cup Flour
- .5 cup Bread Crumbs
- 2 Tbsp Water
- 2 Tbsp Vegetable Oil
- 2 tsp Urban Accents Fisherman’s Wharf Seasoning (or similar seafood seasoning)
Crack the eggs in a small bowl and then add the water, and 1 tsp. Fisherman’s Wharf Seasoning. Whisk until the ingredients are combined.
Put the Pollock (make sure it’s chopped into strips or chunks your food processor can handle!), garlic, bread crumbs, 2 tsp. of the egg mixture and remaining 1 tsp. of seasoning in the food processor and process until a thick dough forms. Remove the mixture and form into 1″ balls. You should have enough mixture to make about 16 balls.
Put flour in a separate small bowl and dredge each fish ball in the flour then dip in the remaining egg mixture.
Heat the oil in a large skillet over medium high heat. After dredging and dipping each fish ball, add each one to the hot pan, and cook for about 10 minutes, until they are browned on all sides. You will need to frequently turn the balls to ensure even cooking.
Remove from pan, let cool for 1 minute and serve. Enjoy!