Fish balls with lemon dill mayonnaise
These fish balls are made from finely minced white fish and incorporate onion, breadcrumbs, and dill, delivering a fresh and savory flavor. They're served with a creamy lemon dill mayonnaise, perfect for dipping or as a sauce.
Cook time 20 min
Prep time 30 min
Ingredients:
1.50 lb white fish1 onion
1 cup bread crumbs
1 egg
2 tbsp lemon zest
1 tbsp dill
2 tbsp olive oil
1 cup mayonnaise
Fish balls with lemon dill mayonnaise is a delightful and easy-to-make dish that combines the fresh flavors of white fish, aromatic dill, and tangy lemon zest. Perfect as an appetizer or a main course, these fish balls are complemented by a creamy lemon dill mayonnaise, adding an extra layer of flavor. Whether you're cooking for a family dinner or a casual get-together, this recipe is sure to be a hit.
Instructions:
- Rinse and pat dry the white fish. Place it in a food processor and pulse until it is finely minced. Alternatively, you can chop it by hand into very small pieces.
- In a large mixing bowl, combine the minced fish, finely chopped onion, bread crumbs, beaten egg, and 1 tbsp of fresh dill. Mix until all ingredients are well incorporated.
- Using your hands, shape the mixture into small balls, about the size of a golf ball. Place them on a plate or a baking sheet as you go.
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the fish balls to the skillet, making sure not to overcrowd them. Cook the balls in batches if necessary.
- Fry the fish balls for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Remove the fish balls from the skillet and drain them on paper towels to remove any excess oil.
- Keep the cooked fish balls warm in a low oven (around 200°F or 95°C) if you're cooking in batches.
- In a small bowl, combine the mayonnaise, 2 tbsp of lemon zest, and 1 tbsp of fresh dill. Mix until all ingredients are evenly distributed.
- Transfer the lemon dill mayonnaise to a serving dish or ramekin.
This Fish Balls with Lemon Dill Mayonnaise recipe is a fantastic way to enjoy the subtle flavors of white fish paired with zesty and herbaceous notes. With its delicious taste and easy preparation, it’s bound to become a favorite in your culinary repertoire. Serve the fish balls warm with a generous dollop of lemon dill mayonnaise and enjoy a burst of flavors in every bite.
Fish balls with lemon dill mayonnaise FAQ:
Cook the fish balls for about 3-4 minutes on each side in a skillet over medium-high heat. Ensure they are golden brown and cooked through, reaching an internal temperature of 145°F (63°C).
Store leftover fish balls in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) until warmed through or pan-fry briefly.
Yes, other white fish such as cod, haddock, or tilapia can be used as substitutes for the white fish in this recipe. Make sure they have a similar texture.
If you're looking for a healthier alternative to mayonnaise, try using Greek yogurt mixed with lemon juice and dill for a creamy dip.
The fish balls are done when they are golden brown on the outside and reach an internal temperature of 145°F (63°C). Cut one open to check that it is opaque and flaky inside.
Tips:
- Ensure that the white fish is fresh and properly deboned for the best texture and flavor.
- When forming the fish balls, lightly coat your hands with olive oil to prevent the mixture from sticking.
- For a crispier texture, consider rolling the fish balls in extra bread crumbs before cooking.
- Allow the fish balls to chill in the refrigerator for at least 30 minutes before cooking to help them hold their shape.
- When making the mayonnaise, use fresh lemon zest and finely chopped dill to maximize the sauce's flavor.
Nutrition per serving
4 ServingsCalories 550kcal
Protein 36g
Carbohydrates 18g
Fiber 1.54g
Sugar 3.02g
Fat 44g
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