These two recipes are easy to make and full of flavor. Try light and creamy fish balls served on celery, or enjoy crispy baked fish schnitzels perfect with a side of potato salad.
Fish Balls Recipe
This recipe for fish balls combines tuna, almonds, and a creamy mustard-tomato dressing. Despite unusual ingredients like mustard and tomato, the almonds balance the flavors perfectly, making a tasty appetizer served on celery.
Ingredients:
- 7 small cups water (about 1¾ cups)
- Pinch of salt
- 1 tablespoon oil
- 5 tablespoons cornstarch (or flour)
- 2 cans tuna (drained)
- 2/3 cup margarine (or butter)
- Powdered sugar (1 teaspoon)
- 2 tablespoons mustard
- Tomato puree (a small amount)
- Juice of ½ lemon
- about 1⅓ cups ground almonds
- Celery stalks (for serving)
Preparation:
Bring water, salt, and oil to a boil. In a separate bowl, mix cornstarch with a little water until smooth, then slowly pour into boiling water, stirring constantly for about 2 minutes until thickened. Let cool.
Drain tuna and mash well with a bit of oil. In another bowl, cream margarine with powdered sugar, salt, mustard, and tomato puree. Add 4 tablespoons of the cooled cornstarch mixture and lemon juice, then mix thoroughly with a hand mixer. Stir in 2 tablespoons ground almonds.
Form the mixture into balls, then roll them in the remaining ground almonds. Arrange the balls on celery stalks and serve as an appetizer.
Baked Fish Schnitzels
Tender schnitzels made from carp, catfish, or other fish, coated in seasoned cornmeal and baked until golden and crispy. Serve warm or cold with potato salad for a simple and delicious meal.
Ingredients:
- 8 medium fish schnitzels (carp, catfish, or similar)
- About 1½ cups cornmeal (about 200 g)
- Salt, to taste
- 1 tablespoon powder paprika
- Oil for baking
Preparation:
Pat dry the fish schnitzels with paper towels. In a shallow dish, mix cornmeal, salt, and powder paprika. Coat each schnitzel evenly in the mixture and place on a greased baking sheet.
Drizzle a little oil over the schnitzels and bake in a preheated oven, turning and adding more oil if needed, until golden brown on both sides.
Serve warm or cold, ideally with potato salad.
