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Recipe for family meals :

Fish Globes

This recipe for Fish Globes comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish Globes

340g (12 oz) whiting or coley fillets, skinned and finely chopped
340g (12 oz) potatoes, cooked and mashed
2 x 15ml spoon (2 tablespoons) warm milk
salt and black pepper
2 eggs
4 x 15ml spoon (4 tablespoons) flour
225g (8 oz) fresh wholemeal breadcrumbs
3 x 15ml spoon (3 tablespoons) fresh copped parsley
150ml (5 fl oz) oil
lime wedges, to garnish

How to make Fish Globes

  • In a large bowl combine the fish, potatoes and milk and seasoning.
  • Divide the mixture into 12 -15 portions. Dust hands well with flour and shape into globes.
  • Mix together the breadcrumbs and parsley. Coat the fish globes in egg and then the breadcrumb mixture.
  • Chill the fish globes in the fridge for about 30 minutes.
  • Heat the oil in a deep frying pan and fry the fish for 6-8 minutes or until golden brown.
  • Serve with tomato sauce.

Serves 3 - 4





Reproduced with the permission of Seafish -