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Fish Balls

Fish Balls

One Minnesotan grandpa’s go-to fish ball recipe

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.

Fish Balls

This quick recipe for pike or panfish makes a great snack, meal, or salad topper
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine American
Servings 6


  • 4-5 fillets Northern pike or pan fish
  • 1 egg
  • 1 dash half and half
  • Salt
  • Pepper
  • Butter melted


  • Get 6-8 cups of water simmering in a pot
  • Rinse off the fillets in cold water and then pat them dry. 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 sprinkle some salt on the fish balls while they’re hot. Serve with corn on the cob and mashed potatoes, or in a romaine salad with melted butter and fresh squeezed lemon.
Keyword White fish
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