Fish Forcemeat Balls

Ingredients

• 1 pound White fish (such as cod, haddock, or halibut), bones removed (Original recipe calls for beckty or hilsa; any firm white fish works well)
• 1 cup Beef suet, finely minced (Can substitute with cold butter or shortening)
• 1 cup Breadcrumbs, dried (Grated or processed fine)
• 6 whole Oysters, chopped (Fresh or canned, drained)
• 3 tablespoons Fresh parsley, boiled and chopped (Blanch briefly in boiling water, then chop)
• 2 tablespoons Onion, finely minced or grated (Pounded or processed to a paste)
• 0.25 teaspoon Cayenne pepper (Adjust to taste)
• 0.75 teaspoon Salt (To taste)
• 0.25 teaspoon Nutmeg, freshly grated
• 1 teaspoon Lemon peel, finely grated (Zest only, no white pith)
• 2 whole Egg yolks, well beaten (For binding the mixture)
• 2 cups Vegetable oil or lard for frying (Enough for deep frying)

Instructions

1. 1Remove all bones from the white fish and pick the meat from the bones. Finely mince the fish meat using a knife or food processor until it resembles a paste.
2. 2Bring a small pot of water to a boil. Add the fresh parsley and blanch for 1 minute. Drain, squeeze out excess water, and finely chop.
3. 3In a large mixing bowl, combine the minced fish, minced suet, and breadcrumbs in equal proportions. Mix well to distribute evenly.
4. 4Add the chopped oysters and chopped boiled parsley to the fish mixture. Stir to combine thoroughly.
5. 5Add the minced onion, cayenne pepper, salt, nutmeg, and lemon peel to the mixture. Mix thoroughly until all seasonings are evenly distributed throughout.
6. 6Beat the egg yolks well in a small bowl. Add them to the fish mixture and mix thoroughly until the mixture holds together and can be shaped into balls.
7. 7With damp hands, take portions of the mixture and roll into small balls about 1 to 1.5 inches in diameter. Place formed balls on a plate.
8. 8Pour oil into a deep, heavy-bottomed pan or pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), or until a small piece of bread dropped in sizzles and browns in about 60 seconds.
9. 9Carefully lower 4-5 balls at a time into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls.
10. 10Serve the forcemeat balls hot as an appetizer, side dish, or accompaniment to fish dishes. They can be served plain or with a sauce of your choice.