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550 g fish - Spanish Mackerel preferred
1 tsp butter
260 g potatoes boiled and mashed
1/4 tsp grated nutmeg
1/2 tsp sugar
1/4 tsp salt
1/2 tsp pepper
1 egg yolk, beaten
3 tsp tapioca flour
1 stalk spring onion (chopped)
2 eggs white, lightly beaten
Oil for deep frying |
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Method:
Steam fish until cooked. When cool,
remove all the bones and pound fish until fine. Mix fish with butter,
potatoes, grated nutmeg, sugar, salt, pepper, egg yolk, tapioca flour
and spring onion. Make fish paste into a few 3cm round balls. Then
slightly flatten them. Dip fish balls in beaten egg white and deep fry
until golden brown.
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