Big Bend Florida Sportsman Guide

Fish Meatballs

Author Chef Johnny

hmm ,okay you can use what ever fish you get in the net , but grouper, redfish or trout will work best , most white meat fish will do.  you will need about 2-3 lbs of filet fish for dinner for five got it!! take the fillets, ground them in you blender (okay don't get mad) not to fine, then take 2-3 eggs some salt, pepper, and a little bang (bang+spice with bite:). mix it together take a cup of flour mix it and some whole milk so it get like grits now take a pan with some butter in it and get a spoon fill the spoon with a little of the butter, and fill it wit the mix form it to a ball, put in the pan keep on doing that to the pan is full brown them on both sides and you have redfish balls , serve them like fishstix  i like them with a remulade-sauce Bang Bang dinnner for 5 just like that.  remylade-sauce Q - way + take to cups of Dukes mayo ( or other) take a cup of relish, some chop arsely, chives(with fresh herbs, before chopping make them a little wet put them in a paper towel and micro them for 30 sec. that kills the bacteria and if you don't use all the sauce you can save it for up to 10 days  juice of a lemon a little worchester sauce , salt pepper Bang finish.  now with the sauce you can add as you like , but all kids i give fish balls to (and chicken fingers ) loves me have fun i will make some saturday and post a Photo so you get the idea , simple way to make a 1or 2 fish day over to a great meal

snapper will work two but if you can blend it with some more (greasy fish ) if you now what i mean , i have even made them at home with some bacon fat and lol , my wife loves me, after that it is like being 18 again  sorry ladies

Addition by mrs movin

SlowMovin’ got up early yesterday and went fishing on the bayou. He
returned a little while later with two trout and muttered something about cooking them for dinner (he hadn’t had his coffee so he was a little incoherent). Anyway, 12-hours later he was at the stove heating up grease in a skillet, and smoking up the entire house I might add, and smugly declared he was making “fish balls”. Well, a few witty comments popped into my head, but I’m sure he had heard them all before, so I kept quiet and just waited in mild anticipation of this latest creation. While cooking, and continuing to smoke up the house, he mentioned that he had found the recipe on this site.

A bit later, with all the doors and windows wide-open and the ceiling fans whirling at full velocity, he presented the fish balls for dinner. I must confess, at first I thought this might be something I would have to slip to the dogs under the table, but to my pleasant surprise they were absolutely delicious, so light yet very tasty, I had never had anything like them before. We have company arriving from Maryland for a week and we’ll be sure to cook up a batch for them (preferably on the outside burner!).

Thanks so much Chef-Johnny for sharing this scrumptious recipe.