meatballs we eat except that they are more moist inside because of the soft texture of cream dory. Furthermore, they look like a cake mixture to me by the time I mixed everything up. So here goes the recipe...
400 grams coarsely minced lapu lapu or cream dory fillet (I used cream dory)
2 tsp rock salt
3 onions, finely cut
freshly ground pepper
5 tbsps all purpose flour
2 tbsps butter
Japanese bread crumbs (optional)
For the remoulade (I don't have a dijon mustrd at home so I just contented myself with a mere ketchup, I'll make sure I'll prepare this dip next time)
1 pack of 220 grams mayonnaise
2 tbsps Dijon mustard
2 tsps good Indian curry or curry powder
1 onion, finely chopped
1 tbsp chopped pickles
honey to taste
1. Mix the minced fish with salt and leave for a minute or two. Add onion, pepper and eggs and stir together with flour into a coherent mass.
2. Refrigerate for about 30 minutes. Shape mixture into balls with a spoon. (I rolled it over unto breadcrumbs for added crisp when fried)
3. In a pan, heat butter until golden. Fry the fish meatballs over low heat, about 5 minutes on both sides, until they are slightly crispy and turn dark golden brown.
To make the remoulade:
1. Take the mayo and add Dijon mustard, curry, onions and pickles. Stir well and honey to taste.