11/7/2023 0 Comments Mexican fried fishIn a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). Whisk in the lemon zest, lemon juice and water. Set aside and let the batter rest for 15 minutes before using.Īdd the mayonnaise and crema to a medium bowl. Gradually add in the beer while whisking. Want more canned fish tips? Check out this Ultimate Guide to Canned Fish.Mix the flour, salt and pepper in a medium bowl. Or- toss freshly cooked spaghetti (or the low-carb spaghetti squash!) in the sauce, and then top it off with a few meatballs for an easy seafood spaghetti and meatballs dinner! Serve the albondigas de pescado as an appetizer with the sauce on the side for an easy party food! The recipe includes an easy tomato sauce recipe, and these fish meatballs are fabulous dipped in the sauce. You could do this the day before, and then since the meatballs only take about 5 minutes to cook, set them in the oven right before you want to serve them. If you want to make them ahead, I recommend puréeing the fish mixture, scooping it into balls, and refrigerating the uncooked meatballs. I tried freezing them, but I found it was hard to reheat them evenly. Can I Freeze These Albondigas de Pescado? This worked perfectly- the fish meatballs were firm on the outside, tender on the inside, and just absolutely perfect. Next, I tried broiling them, just like I cook my fish cakes. I don't recommend poaching these particular meatballs. The fish meatballs completely fell apart, and crumbled into the sauce. We ate boxed mac and cheese for dinner that night- it was that big of a fail. I tried poaching them inside the sauce- and that was a MAJOR fail. You know- the kind of meatball you can stab with a toothpick and drag through sauce without it crumbling into pieces! I wanted these albondigas de pescado to be firm enough to eat as an appetizer. What's the Best Way to Cook the Fish Balls? These unpuréed breadcrumbs will help hold everything together, and give you a more moldable, sturdier meatball. How Can I Get Fish Meatballs to HOLD THEIR SHAPE?Īfter you finish puréeing- scoop the batter out of the basin, and into a bowl. No food processor? You can use a blender, or mash them as well as you can with a fork. The best way to do this is to add the ingredients to a food processor and blend until everything is smooth. With fish meatballs, though, you want a uniform consistency. That way, I get large chunks of fish inside the cakes. When I make fish cakes, I typically mash them very gently with a fork. How Do I Get A Uniform "Meatball" Texture? Love sardines? Try these too: Mini Sardine Fish Cakes, Greek Salad (Horiatiki), Pasta con le Sarde, and Fish Tikka Masala. King Oscar's Wild Caught Brisling Sardines are just gorgeous- these hand-packed tins are without a doubt the PRETTIEST canned fish I've ever seen.Īnd they just so happen to taste fish-tastic too! Which sardines do I buy? I buy the finest sardines from his majesty the king- King Oscar that is! Plus, high-quality sardines are still incredibly affordable. These albondigas de pescado recipes typically use white fish that's flaked or puréed with a binder and seasoning.īut I had something else in mind- something like- SARDINES.įor one thing, my initial "fish cake on spaghetti" revelation was with sardine cakes! (So I knew the flavor was AMAZING!)īut I also love how easy it is to store sardines- grab a few cans, and they'll be there waiting on you when you're ready for them. Want more sardine recipes ideas? Read this: How to Eat Canned SardinesĪs I browsed through various Mexican-style fish meatball recipes- I saw one thing in common: White fish. The answer- happily- is most definitely YES! I took a cue from the Mexican dish Albondigas de Pescado (Fish Meatballs), and the result- easy to make, party perfect, delicious fish balls! I wondered though- could these fish cakes be transformed into something MORE like a meatball? Could they have the uniform texture of a classic meatball? Would they hold their shape and stay round? We warmed them up, added them to the spaghetti, and quickly found ourselves gazing at a dish that seemed reminiscent of spaghetti and meatballs- and it was FANTASTIC! The husband strapped on his superhero cape, and made a big ol' pot of spaghetti.Īs he was cooking, I remembered that we had leftover fish cakes from a canned sardine recipe I'd been working on. Sometimes inspiration strikes at unlikely times, from unlikely places.Ĭase in point- one night, a few months back, I came home, plopped my tired self on the couch, and declared that I was- without a doubt- much too tired to cook dinner.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |