By Mikayla Jorgenson
When you're from Minnesota, you fish all year round. We bake, fry, grill, and boil our fish; my husband’s grandfather’s fish ball recipe is the most unique way we serve fish. It's one of our favorite things to make when our family and friends come over for dinner around a bonfire or for when the Vikings are playing.
Ingredients and Supplies
- Pot or sauce pan for boiling
- Slotted spoon
- Blender or food processor
- Spoon or cookie dough scoop
- Half and half
- Salt and pepper
- One egg
- Several large fillets such as northern pike or 4-5 pan fish fillets
Get 6-8 cups of water simmering. Rinse off your fillets in cold water and then pat them dry with paper towel or dish towel. This is very important; if you don't dry them, they'll end up mushy.
Put the fillets in the blender. Add a dash of cream; just a dash! Then add one egg, a few shakes of salt and pepper, and blend it all together.
I like to use a cookie dough or ice cream scoop to remove the fish from the blender. Scoop the fish into balls and drop them in the simmering water. Let them simmer for around 7-10 minutes. They should be floating nicely by then. Take one ball out and cut in half. It should be nice and white with no grayish color.
Pour melted butter and some salt on your fish balls while they’re hot. Serve with corn on the cob and mashed potatoes. I also like to serve them in a romaine salad with melted butter and fresh squeezed lemon.