Crispy Lake Superior Fish Bites
These Crispy Lake Superior Fish Bites are a delightful fusion of flavors and textures, perfect for any gathering or a cozy family meal. Inspired by traditions from Jean Pare's Company Cookbook, this recipe celebrates the delicate taste of fresh whitefish, specifically ocean perch, easily sourced from Lake Superior. Expertly seasoned with a blend of tangy Worcestershire sauce, sweet pickle relish, and aromatic onion powder, these golden nuggets are deep-fried to perfection, creating an irresistible crispy exterior while keeping the inside moist and flaky. Whether served as an appetizer or a main course, they promise to delight seafood lovers and new culinary adventurers alike. Enjoy these bites with a side of zesty seafood sauce for a memorable dining experience.
N/A
Servings
62
Calories
15
Ingredients
Ingredients
Ocean perch fillets or other white fish fillet
1 lb (Cut into chunks)
Water
To cover (N/A)
Large egg
1 (Beaten)
Mayonnaise
2 tablespoons (N/A)
Worcestershire sauce
1/2 teaspoon (N/A)
Sweet pickle relish
1 teaspoon (N/A)
Parsley flakes
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Pepper
1/8 teaspoon (N/A)
Onion powder
1/2 teaspoon (N/A)
Dry breadcrumbs
1/2 cup (N/A)
Milk
1/4 cup (N/A)
Large eggs
2 (Beaten)
Water
2 tablespoons (N/A)
Breadcrumbs
1/3 cup (For coating)
Instructions
1
Begin by covering the fish fillets with water in a saucepan. Bring the water to a boil over medium heat.
2
Once boiling, reduce the heat and simmer the fish, covered, for about 5 minutes or until the fish easily flakes when tested with a fork.
3
Drain the fish and allow it to cool slightly before flaking it into smaller pieces.
4
In a large mixing bowl, beat 1 egg. Add the mayonnaise, Worcestershire sauce, sweet pickle relish, parsley flakes, salt, pepper, and onion powder. Stir until well combined.
5
Gently fold the flaked fish into the egg mixture, ensuring everything is evenly coated. Gradually mix in the 1/2 cup of dry breadcrumbs.
6
Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture.
7
Shape the mixture into 1-inch balls, rolling them lightly in your hands.
8
In a separate bowl, whisk together the remaining 2 large eggs and 2 tablespoons of water until well mixed.
9
Dip each fish ball into the egg mixture, allowing excess to drip off, and then coat with the additional 1/3 cup of breadcrumbs, ensuring an even coverage.
10
Heat oil in a deep fryer or heavy pot to 400°F (204°C). Carefully drop the fish balls into the hot oil, working in batches if necessary to avoid overcrowding.
11
Fry each ball for about 3-4 minutes or until golden brown, turning occasionally for even cooking. Remove them and drain on paper towels.
12
Serve hot with toothpicks and a side of seafood dipping sauce. For a heartier option, you can form the mixture into 4 large patties, dip them in breadcrumbs, and brown them in a skillet with 2 tablespoons of hard margarine on each side until cooked through.
Nutrition Information
3.4
Fat
5.3
Carbs
2.4
Protein
Frequently Asked Questions
Frequently Asked Questions
What kind of fish is used for Crispy Lake Superior Fish Bites?
The recipe calls for 1 lb of ocean perch fillets or other white fish fillets, cut into chunks.
How is the fish initially cooked?
The fish fillets are covered with water in a saucepan, brought to a boil, and then simmered for about 5 minutes.
How do you know the fish is done simmering?
The fish is ready when it easily flakes when tested with a fork.
What should I do after simmering the fish?
Drain the water and allow the fish to cool slightly before flaking it into smaller pieces.
What ingredients are used to season the fish mixture?
The mixture includes Worcestershire sauce, sweet pickle relish, parsley flakes, salt, pepper, and onion powder.
What binders are used in the fish bites?
The recipe uses a beaten egg, mayonnaise, and dry breadcrumbs to bind the flaked fish.
Why does the fish mixture need to rest for 10 minutes?
Resting allows the dry breadcrumbs to absorb moisture, making the mixture easier to shape.
What size should the fish bites be?
The mixture should be shaped into 1-inch balls, rolled lightly in your hands.
How do you prepare the coating wash?
Whisk together 2 large eggs and 2 tablespoons of water until well mixed.
What is the process for coating the fish balls?
Dip each ball into the egg wash, let the excess drip off, and then coat with breadcrumbs.
What temperature should the oil be for deep frying?
The oil should be heated to 400°F (204°C) in a deep fryer or heavy pot.
How long should the fish bites be fried?
Fry the bites for 3-4 minutes or until golden brown, turning occasionally.
What is the recommended serving suggestion for an appetizer?
Serve them hot with toothpicks and a side of seafood dipping sauce.
Can these be made into main course portions?
Yes, you can form the mixture into 4 large patties instead of small bites.
How do you cook the patty version of this recipe?
Dip the patties in breadcrumbs and brown them in a skillet with 2 tablespoons of hard margarine on each side.
How many calories are in a serving of these fish bites?
Each serving contains approximately 62 calories.
What is the fat content per serving?
There are 3.4 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 5.3 grams of carbohydrates.
What is the protein content of the fish bites?
There are 2.4 grams of protein per serving.
Is there any milk in this recipe?
Yes, the recipe lists 1/4 cup of milk as one of the ingredients.
What type of relish is used?
The recipe specifies using 1 teaspoon of sweet pickle relish.
Can I use any other fish besides ocean perch?
Yes, any white fish fillet can be used as a substitute.
What provides the aromatic flavor in these bites?
Onion powder and parsley flakes provide the aromatic seasoning.
How many eggs are required for the entire recipe?
A total of 3 large eggs are used: 1 for the mixture and 2 for the coating.
What is the inspiration for this recipe?
The recipe is inspired by traditions from Jean Pare's Company Cookbook.
Are these fish bites suitable for parties?
Yes, they are tagged as finger food and party food, making them ideal for gatherings.
What is the sodium content?
The specific sodium content is not provided, but the recipe uses 1/2 teaspoon of salt.
Is this recipe considered seafood?
Yes, it is categorized under seafood and specifically features fish from Lake Superior.
What should I use to drain the oil after frying?
The bites should be drained on paper towels after being removed from the hot oil.
What is the texture of these fish bites?
They have an irresistible crispy exterior with a moist and flaky interior.