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5.0 from 3 votes

Fried Fish Balls

Fried fish balls (thiou boulettes de poisson) is a traditional spicy Senegalese dish that is typically prepared with emperor bream.

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 40 mins
Servings: 6 people
Calories: 394 kcal
Course: Main Course
Cuisine: African

Ingredients

  • 2 lb white fish with firm flesh (emperor, cod or haddock)
  • 2 eggs
  • 8 oz. stale bread (without crust)
  • 1 scallion
  • 4 cloves garlic
  • 1 small Chili pepper (optional)
  • ½ bunch parsley
  • 5 tablespoons flour
  • oil (for frying)
  • salt
For the sauce
  • 2 scallions , grated
  • 3 tomatoes , peeled, seeded and diced
  • 1 green bell pepper , diced
  • 1 green Chili pepper , chopped (optional)
  • 1 bay leaf
  • 1 cup water
  • salt

Instructions

    Cup of Yum
  1. Squeeze the fish fillets to rid them of their water.
  2. Chop the fish fillets with the bread previously soaked in water and drained well, scallions, garlic, chili pepper, and parsley.
  3. Mix everything while adding the eggs. Add salt.
  4. Let stand 30 minutes. Mix fish every 5 minutes.
  5. Shape into balls, roll in flour and fry over medium heat.
  6. Separately, brown the onions in a saucepan. Add the tomatoes, bell pepper, chili pepper, bay leaf, salt and water. Cook covered for 5 minutes over medium heat.
  7. Add the meatballs into the sauce and cook 15 minutes over low heat.
  8. Serve the fish balls topped with the sauce and sprinkled with chopped parsley. Serve with white rice, lemon, and 1 whole fried or roasted green chili pepper, peeled.