Before I tell you where I’ve been, can we talk about these fish balls? They’re seriously addictive — crisp on the outside, moist and flavorful inside. Perfect as an appetizer at home, for entertaining, picnics, or packed lunches.
When the head of my tasting committee tried them, he couldn’t stop. “Sweet, that fish thing is so good,” he said. My kids agreed, and even my toddler kept sneaking bites behind my back.
There are many types of fish balls — Chinese, Italian and more — each with different seasonings and techniques, much like meatballs around the world. This post focuses on a West African take: simple, bold, and delicious.
If you’ve never had fish balls, give these a try — you’ll be pleasantly surprised.
The ingredients are straightforward: fish fillets, eggs, garlic, onion, cilantro or parsley, flour and simple seasonings.
To get that irresistible crunch I used breadcrumbs. I used panko for extra crispiness, but regular breadcrumbs work as well — or you can make your own.
I begin by lightly simmering the fish with a pinch of salt and white pepper until it flakes easily, then transfer it to a bowl.
Add minced garlic, finely chopped onion, an egg, chopped cilantro or parsley, a sprinkle of seasoning cube, and some flour to bind the mixture.
Mix everything together until it forms a cohesive, flavorful mixture. This blend is the heart of the recipe — savory and garlicky, much like my African meatball mixtures.
Scoop and shape the mixture into balls. I used a cookie scoop for even portions, but a tablespoon or small ice cream scoop will work depending on the size you prefer.
Lightly dust each ball in flour, dip in beaten egg, then roll in breadcrumbs to coat completely. This three-step breading creates the crunchy exterior.
Fry the balls in hot oil until golden and crisp, then drain on paper towels. The contrast between the crisp crust and moist interior is what makes these so addictive — you can almost hear the crunch as you bite.
I served mine with fried plantains, but they go well with fries, rice and a simple African tomato stew, or just on their own with a dipping sauce. African pepper sauce pairs especially well for those who like heat.
These crunchy West African–style fish balls are garlicky, tender inside and satisfyingly crispy outside — a great recipe when you want to impress. Print it out and try it; it’s worth every bite.
African Style Fish Balls
Rate
Print Recipe
Ingredients
- 12 oz fish fillets (340g) – about 5 small fillets
- 3 cloves garlic, minced
- 1/2 medium onion, finely chopped
- 1 stem cilantro or parsley, finely chopped
- 1/2 cup breadcrumbs (panko recommended)
- 2 large eggs
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 seasoning cube (Maggi), optional
Instructions
-
Place fish fillets in a pot with about 1/8 cup water (just enough so it dries up while cooking), a pinch of salt and white pepper. Simmer on low for 5–10 minutes until the fish is soft, flaky and the water has evaporated.
-
Transfer fish to a bowl and mash with a fork. Add the onion, garlic, chopped cilantro/parsley, seasoning cube (if using), 1 egg and 2 tablespoons of the flour. Mix lightly until combined, then shape into balls.
-
Tip: Use a cookie scoop or tablespoon to form even balls. If the mixture is sticky, wet your hands slightly to make shaping easier.
-
Set up three bowls: flour, beaten egg, and breadcrumbs. Roll each ball in flour, dip in egg, then coat completely with breadcrumbs. Place on a tray and repeat.
-
Heat oil in a pan to about 350°F (about 4 inches deep). Fry the balls without overcrowding: about 4 minutes on one side, then flip and fry 3 more minutes until golden. Drain on paper towels.
-
Serve warm on their own or with sides like fried plantains, fries, rice, or African pepper sauce.
Notes
2. Panko breadcrumbs give extra crunch, but regular breadcrumbs are fine.
Nutrition
Additional Info
Pin this recipe:
For everything there is a season, a time for every activity under heaven. A time to be born and a time to die. A time to plant and a time to harvest. (Ecclesiastes 3:1-2)