Pollock Fish Balls

Method

• Step-by-Step Method: How to Make Pollock Fish Balls
• Dice the onion into small, even pieces
• Mince the garlic cloves finely
• Chop the parsley leaves to measure approximately 2 tablespoons
• Cut the pollock into rough chunks for easier processing
• Crack the egg into a small bowl and beat lightly
• In a food processor, add pollock chunks, diced onion, minced garlic, and chopped parsley
• Pulse mixture until it forms a coarse, sticky paste
• Transfer the paste to a mixing bowl
• Add breadcrumbs, beaten egg, salt, and pepper to the bowl
• Mix all ingredients thoroughly using a spatula or clean hands
• With wet hands, shape mixture into evenly sized balls, about the size of a walnut
• Arrange formed fish balls on a tray lined with parchment paper
• In a large frying pan, heat a shallow layer of oil over medium heat
• Once oil is hot, gently place fish balls into the pan in batches to prevent overcrowding
• Fry fish balls for 2–3 minutes per side, turning gently until golden brown and cooked through
• Transfer cooked fish balls to a plate lined with paper towel to absorb excess oil
• Continue frying remaining fish balls as needed, replenishing oil if necessary
• Plate the fish balls attractively, garnishing with extra chopped parsley if desired
• Serve warm, optionally with lemon wedges or a simple yogurt-based dip on the side
• Enjoy the pollock fish balls as an appetizer, snack, or as part of a main meal with rice or salad