North Knife Lake Fish Balls
Delicious!
This is one of Mike’s favorite concoctions and we love to use it as a taste teaser! He has handed the recipe on to us but whenever he is at the lodge we let him prepare it. This recipe uses cooked lake trout or pike so we usually freeze some after we have it baked for dinner. We serve this with either seafood sauce or Shari’s Honey Dill Sauce.
Ingredients
- vegetable oil for deep-frying
- 1 cup flaked cooked fish (250 mL)
- 1 cup mashed potatoes (250 mL)
- 2 eggs
- 1/2 cup fine cracker crumbs (125 mL)
- 2 tbsp. Dymond Lake Seasoning (30 mL)
- 1/4 cup Parmesan cheese (60 mL)
- 1/2 cup fine cracker crumbs (125 mL)
Preparation Instructions
1. Heat the vegetable oil in a deep-fryer or heavy pot to 375°F (190°C). It should be at a depth of about 3 inches (7 cm) in the heavy pot or follow the manufacturer’s recommendation for your deep-fryer.
2. Mix the first 6 ingredients listed above together well. Form into 1 inch (2.5 cm) balls. Roll in the second measurement of cracker crumbs, to coat the fish balls.
3. Drop the fish balls carefully into the hot oil and fry until a deep golden brown. This takes only 3-4 minutes. Drain and serve.
Makes 4 dozen.
SERVING SUGGESTIONS: We like to put a small bowl of sauce in the middle of a platter and surround it with fish balls. Looks great and tastes great!
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Jeanne Reimer
This is the tenth in our series of Arctic Appetizers. We’ll post a new one every week or so. Make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!
Please let us know if you try them. We would love to know what you think.
Thanks!
— Jeanne Reimer
