Yields1 Serving
400 g of white fish meat (snapper cut, sea bass, striped bass …)
200 g flour
½ c. coffee baking powder
150 ml of water
1 onion finely chopped
1 clove of garlic
1 C. chopped chives
2 egg yolks
2 egg whites
Chili to taste (optional)
Salt, pepper, nutmeg to taste
Preparation:
1Heat the water with salt in a saucepan and cook the fish meat for 5 to 6 minutes, depending on the size of the pieces.
2Remove from heat and let cool.
3Drain the fish flesh, then roughly crumble and reserve (you can reserve the broth to make a fish stock).
4Sweat the onions in the pan with a little oil.
5Add the garlic to the pan three-quarters of the time cooking the onions.
7Separate the yolks from the egg whites and reserve the whites to set them in the snow.
8In a salad bowl, pour the flour, add the yeast. Form a well or fountain in the center of the flour.
9Mix the egg yolks with the water before pouring them into the flour well.
10Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
11Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
12Gently add the slightly crumbled fish.
13Remix everything and adjust the seasoning.
14Heat fryer oil to 375ºF (high temperature).
15Form small balls with a spoon (the smaller they are, the easier they will be to cook).
16Fry about 3-4 minutes, 4 or 5 meatballs at a time in the fryer.
17Once they are golden brown, drain them on paper towels.
18Serve with remoulade sauce or tartar sauce.
19Enjoy your meal from
Ingredients
400 g of white fish meat (snapper cut, sea bass, striped bass …)
200 g flour
½ c. coffee baking powder
150 ml of water
1 onion finely chopped
1 clove of garlic
1 C. chopped chives
2 egg yolks
2 egg whites
Chili to taste (optional)
Salt, pepper, nutmeg to taste
Directions
Preparation:
1Heat the water with salt in a saucepan and cook the fish meat for 5 to 6 minutes, depending on the size of the pieces.
2Remove from heat and let cool.
3Drain the fish flesh, then roughly crumble and reserve (you can reserve the broth to make a fish stock).
4Sweat the onions in the pan with a little oil.
5Add the garlic to the pan three-quarters of the time cooking the onions.
7Separate the yolks from the egg whites and reserve the whites to set them in the snow.
8In a salad bowl, pour the flour, add the yeast. Form a well or fountain in the center of the flour.
9Mix the egg yolks with the water before pouring them into the flour well.
10Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
11Add the onions and the garlic, the chives, chilli and salt to the mixture, and mix with a wooden spoon.
12Gently add the slightly crumbled fish.
13Remix everything and adjust the seasoning.
14Heat fryer oil to 375ºF (high temperature).
15Form small balls with a spoon (the smaller they are, the easier they will be to cook).
16Fry about 3-4 minutes, 4 or 5 meatballs at a time in the fryer.
17Once they are golden brown, drain them on paper towels.
18Serve with remoulade sauce or tartar sauce.
19Enjoy your meal from
English 
French 
Bonjour,
Est-ce qu’on ajoute les blancs battus en neige tout à la fin, après le poisson émietté ?
Merci.