Heat the water with salt in a saucepan and cook the fish meat for 5 to 6 minutes, depending on the size of the pieces.
Remove from heat and let cool.
Drain the fish flesh, then roughly crumble and reserve (you can reserve the broth to make a fish stock).
Sweat the onions in the pan with a little oil.
Add the garlic to the pan three-quarters of the time cooking the onions.
Let cool a few minutes.
Separate the yolks from the egg whites and reserve the whites to set them in the snow.
In a salad bowl, pour the flour, add the yeast. Form a well or fountain in the center of the flour.
Mix the egg yolks with the water before pouring them into the flour well.
Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
Gently add the slightly crumbled fish.
Remix everything and adjust the seasoning.
Heat fryer oil to 375ºF (high temperature).
Form small balls with a spoon (the smaller they are, the easier they will be to cook).
Fry about 3-4 minutes, 4 or 5 meatballs at a time in the fryer.
Once they are golden brown, drain them on paper towels.
Serve with remoulade sauce or tartar sauce.
Enjoy your meal from
Ingredients
Directions
Heat the water with salt in a saucepan and cook the fish meat for 5 to 6 minutes, depending on the size of the pieces.
Remove from heat and let cool.
Drain the fish flesh, then roughly crumble and reserve (you can reserve the broth to make a fish stock).
Sweat the onions in the pan with a little oil.
Add the garlic to the pan three-quarters of the time cooking the onions.
Let cool a few minutes.
Separate the yolks from the egg whites and reserve the whites to set them in the snow.
In a salad bowl, pour the flour, add the yeast. Form a well or fountain in the center of the flour.
Mix the egg yolks with the water before pouring them into the flour well.
Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
Gently add the slightly crumbled fish.
Remix everything and adjust the seasoning.
Heat fryer oil to 375ºF (high temperature).
Form small balls with a spoon (the smaller they are, the easier they will be to cook).
Fry about 3-4 minutes, 4 or 5 meatballs at a time in the fryer.
Once they are golden brown, drain them on paper towels.
Serve with remoulade sauce or tartar sauce.
Enjoy your meal from
English 
French 