Entree: Aruba – Balchi di Pisca (Fish balls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) firm white fish fillets (snapper, grouper, or mahi-mahi), skinless and boneless
- 1 large egg, beaten — about 1 3/4 oz (50 g)
- 3/4 cup (90 g) all-purpose flour, plus extra for dusting
- 1/4 cup (60 ml) milk
- 1 tsp (4 g) baking powder
- 1 small onion, finely minced — about 3 oz (85 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 small green bell pepper, finely diced — about 3 oz (85 g)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped
- 1 small Scotch bonnet or jalapeño, seeded and minced (optional, to taste)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for mixing)
- Vegetable oil for deep or shallow frying — enough to come halfway up the balls (about 2–3 cups (480–720 ml), depending on pan)
- Lime wedges, to serve
- Dipping sauce (optional): hot sauce or garlic-lime aioli

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets (snapper, grouper, or mahi-mahi), skinless and boneless
- 1 large egg, beaten — about 50 g
- 3/4 cup (90 g) all-purpose flour, plus extra for dusting
- 1/4 cup (60 ml) milk
- 1 tsp (4 g) baking powder
- 1 small onion, finely minced — about 3 oz (85 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 small green bell pepper, finely diced — about 3 oz (85 g)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped
- 1 small Scotch bonnet or jalapeño, seeded and minced (optional, to taste)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for mixing)
- Vegetable oil for deep or shallow frying — enough to come halfway up the balls (about 2–3 cups / 480–720 ml, depending on pan)
- Lime wedges, to serve
- Dipping sauce (optional): hot sauce or garlic-lime aioli

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Finely chop or pulse the fish fillets in a food processor until a coarse paste forms (do not over-process to a puree). Transfer to a large bowl.
2. Add the beaten egg, milk, 3/4 cup (90 g) flour, baking powder, minced onion, garlic, diced bell pepper, chopped cilantro/parsley, minced hot pepper (if using), cumin, salt, pepper, and 2 tbsp (30 ml) olive oil. Mix until evenly combined and the mixture holds together when pressed; add up to 1–2 tbsp (8–16 ml) more flour if too loose.
3. Heat vegetable oil in a deep skillet or pot to 350°F (175°C) for deep frying, or heat about 1/2 inch (12 mm) oil for shallow frying over medium-high heat.
4. Using damp hands or a small scoop, form the mixture into golf-ball-sized rounds (about 1.5 in (4 cm)) and lightly dust with flour if needed to help hold shape.
5. Fry the balls in batches, avoiding overcrowding. For deep frying, cook 3–4 minutes until golden brown and cooked through; for shallow frying, turn occasionally and cook 4–5 minutes until evenly browned and cooked through. Internal temperature should register about 145°F (63°C).
6. Drain on paper towels briefly, then serve hot with lime wedges and a dipping sauce of choice. Traditionally paired with funchi, boiled yams, or toasted bread.

1. Finely chop or pulse the fish fillets in a food processor until a coarse paste forms (do not over-process to a puree). Transfer to a large bowl.
2. Add the beaten egg, milk, 3/4 cup (90 g) flour, baking powder, minced onion, garlic, diced bell pepper, chopped cilantro/parsley, minced hot pepper (if using), cumin, salt, pepper, and 2 tbsp (30 ml) olive oil. Mix until evenly combined and the mixture holds together when pressed; add up to 1–2 tbsp (8–16 ml) more flour if too loose.
3. Heat vegetable oil in a deep skillet or pot to 350°F (175°C) for deep frying, or heat about 1/2 inch (12 mm) oil for shallow frying over medium-high heat.
4. Using damp hands or a small scoop, form the mixture into golf-ball-sized rounds (about 1.5 in / 4 cm) and lightly dust with flour if needed to help hold shape.
5. Fry the balls in batches, avoiding overcrowding. For deep frying, cook 3–4 minutes until golden brown and cooked through; for shallow frying, turn occasionally and cook 4–5 minutes until evenly browned and cooked through. Internal temperature should register about 145°F (63°C).
6. Drain on paper towels briefly, then serve hot with lime wedges and a dipping sauce of choice. Traditionally paired with funchi, boiled yams, or toasted bread.