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.
- 4-5 fillets Northern pike or pan fish
- 1 egg
- 1 dash half and half
- 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.