152 Senegal – Bouletted de Poisson

152 Senegal - Boulettes de Poisson

Bouletted de Poisson

Deep fried fish balls in tomato sauce is a quick and easy recipe to prepare.   In Wisconsin we love our deep fried fish!  Savory and as spicy as you want to make it, your family will love this, especially during Lent. You can substitute pasta for the rice if you like. Or you could even put it on a french baguette like a meatball bomber. This dish has many possibilities.


Fish Balls

Onion, chopped – 1

Chile peppers, chopped (optional) – 1 to 3

Parsley, chopped – 1/2 bunch

White fish fillets, chopped – 2 pounds

Bread crumbs – 1/2 cup

Water or milk – 1/4 cup

Salt and pepper – to season

Oil for deep frying

Tomato Sauce

Oil – 3 tablespoons

Onion, finely chopped – 1

Chile peppers, minced (optional) – 1 to 3

Garlic, minced – 2 to 3 cloves

Tomatoes, chopped – 2 cups

Tomato paste – 2 tablespoons

Water – 2 cups

Salt and pepper – to taste


Add the onion, chiles and parsley to to a food processor or large mortar and process until smooth. Add the fish and continue to process until smooth and pasty. Remove to a bowl. Stir the bread crumbs and water or milk together in a small bowl, then stir into the fish mixture. Season with salt and pepper.

Using oiled hands, form the fish mixture into golf ball-sized balls and set them on a tray.

Heat the oil in a deep fryer or around 1-inch deep in a large pot to around 365°F. Add a few of the fish balls and deep fry, turning often, until golden brown on the outside. Remove to a paper towel-lined plate and repeat with the remaining fish balls. Set the fish balls aside.

For the sauce, heat the 3 tablespoons of oil in a saucepan over medium flame. Add the onion, chiles and garlic and sauté until the onion is cooked through and translucent. Stir in the tomatoes and tomato paste and simmer for 3 or 4 minutes. Stir in the water and season with salt and pepper. Simmer for another 4 or 5 minutes.

Stir the fish balls into the tomato sauce and simmer another minute or two. Adjust seasoning and serve over rice pilaf.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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