Fried Fish Balls

This dish is from Brussels, the capital. Serve as an appetizer, or with a salad, bread, or potatoes as a light meal. Fish balls

1 pound cooked fish fillet, deboned and deskinned

1 pound potatoes, boiled, peeled, and mashed

1 clove garlic, minced

2 TBS chopped parsley

2 TBS chopped chervil

2 TBS chopped chives

2 TBS softened butter

2 egg yolks

salt, pepper to taste

oil for deep-frying

Batter
• 1⁄3 cup flour
• pinch of salt
• 1 TBS olive oil
• 3⁄4 cup soda water (or 1⁄4 tsp baking soda dissolved in 3⁄4 cup water)
• whites of 2 eggs, beaten stiff

Fish balls
• Mix together all ingredients except oil. Refrigerate for at least 30 minutes.
• Roll the mixture between floured hands into large marble-sized balls. Place balls on a flat plate or tray.
• In a deep fryer or frying pan, heat about 3 inches of oil to 3508F. Dip each ball in batter and slip into hot oil. Fry until golden.
• Fry only a few at a time so that the temperature of the oil does not go down. Remove and drain on paper towels.
• Serve with mayonnaise.

Batter
• Blend thoroughly flour, salt, oil, and soda water.
• Cover and leave at room temperature until required.
• Just before batter is to be used, fold in egg whites.