Few dishes capture the feeling of home and celebration quite like a plate of crispy fish balls. This dinner recipe is inspired by traditional codfish balls but upgraded for modern kitchens, giving you perfectly golden, crunchy exteriors with a soft, savory center. Whether served as a main dish for dinner, a crowd-pleasing appetizer, or part of a festive spread, these crispy fish balls deliver comfort, texture, and bold flavor in every bite.
Growing up, fish balls were often reserved for special occasions—family gatherings, dinner parties, or celebrations where food was meant to impress without feeling complicated. The beauty of this recipe lies in its simplicity. With humble ingredients like potatoes, cod, breadcrumbs, and herbs, you can create something that feels indulgent and satisfying while still being approachable for everyday cooking.
What sets this crispy fish balls dinner recipe apart is the double-breadcrumb method. Italian breadcrumbs are mixed directly into the fish mixture for structure and seasoning, while panko breadcrumbs create an irresistibly crunchy outer crust. The result is a contrast of textures that makes these fish balls unforgettable.
Why You’ll Love This Crispy Fish Balls Recipe
- Perfect for dinner or entertaining: Serve them with salads, rice, or dipping sauces.
- Crispy on the outside, tender inside: Thanks to panko breadcrumbs and mashed potatoes.
- Easy to prepare: Simple steps with no fancy equipment required.
- Customizable flavors: Adjust spices and herbs to suit your taste.
Ingredients for Crispy Fish Balls (With Measurements)
Fish Ball Base
- 3 large potatoes, peeled, boiled, and mashed (about 3 cups mashed)
- ¾ pound (340 g) cod fish or salt fish, cooked and flaked
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
- ½ cup milk
- 2 large eggs
- 1½ cups Italian breadcrumbs
- ½ cup finely chopped onions, sautéed until soft
For Coating and Frying
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- Vegetable oil, for deep frying
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Boil the peeled potatoes in salted water for 15–20 minutes, or until fork-tender. Drain thoroughly and mash while still warm until smooth. Set aside and allow them to cool slightly.
Step 2: Cook and Flake the Fish
If using salt fish, soak and boil it first to remove excess salt, then drain well. If using fresh cod, cook it gently in water until opaque and flaky. Remove any bones and flake the fish into small pieces.
Step 3: Sauté the Onions
Heat a small pan over medium heat with a splash of oil. Add the chopped onions and sauté for 3–4 minutes until soft and lightly golden. This step adds sweetness and depth to the fish balls.
Step 4: Mix the Fish Ball Base
In a large bowl, combine the mashed potatoes, flaked fish, sautéed onions, turmeric, garlic powder, black pepper, parsley, milk, and Italian breadcrumbs. Mix well until the mixture resembles a soft, cohesive dough.
Step 5: Shape the Fish Balls
Using your hands or an ice-cream scoop, form the mixture into evenly sized balls. Place them on a tray or plate lined with parchment paper.
Step 6: Prepare the Coating
Beat the eggs in one bowl. Place the panko breadcrumbs in a separate bowl. Dip each fish ball first into the beaten egg, then roll it gently in the panko until fully coated.
Step 7: Fry Until Crispy
Heat oil in a deep pan or fryer to 350°F (175°C). Fry the fish balls in batches, turning occasionally, for 3–4 minutes or until golden brown and crispy on all sides.
Step 8: Drain and Rest
Remove the crispy fish balls with a slotted spoon and place them on a paper-towel-lined plate to drain excess oil. Allow them to rest for a minute before serving.
How to Serve Crispy Fish Balls for Dinner
These crispy fish balls are incredibly versatile. Serve them hot with:
- A fresh green salad
- Rice and steamed vegetables
- Garlic sauce, spicy mayo, or tartar sauce
- A squeeze of lemon for brightness
They also work beautifully as sliders, wrapped in flatbread, or paired with dipping sauces for sharing.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven or air fryer at 375°F (190°C) to restore crispiness.
- Freezing: Freeze uncooked, breaded fish balls for up to 2 months. Fry directly from frozen.
