Boulette de Poisson (Fish Fritters) is a traditional Malian recipe for a classic dish of spiced catfish meatballs that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Malian version of: Fish Fritters (Boulette de Poisson).
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Ingredients:
1 large capitaine (catfish), filleted, boned and chopped
3cm length of fresh ginger, grated
1 onion, finely chopped
2 garlic cloves, chopped
1 Maggi cube (or fish stock cube)
4 tbsp plain flour
oil for deep frying
Method:
In a mortar, pound together the fish, garlic, onion, ginger and Maggi cube until you have a smooth paste. Add enough of the flour to yield a dough that can be shaped. When you reach this stage, form the mixture into balls about 3cm in diameter.
Heat oil in a deep fryer or wok, add a batch of the fish meatball and fry for about 5 minutes, or until nicely browned on the surface and cooked through.
Drain on kitchen paper and serve hot accompanied by sweet potatoes or yams.
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