Senegal: Boulettes De Poisson – Fried Fish Balls

Senegal | June 10, 2015 | By

We’ve explored meatballs from a lot of different countries on Food Explorer, but the only other fish balls we’ve done before this are Gefilte Fish. And while we love Gefilte Fish, we would never make them at any other time than Passover. These Boulettes de Poison, on the other hand, are so good that we would be happy to make them anytime. Not “fishy” at all, we pureed Mahi Mahi with onions, parsley, bread crumbs and egg, and deep fried them to a golden crisp. We then simmered the fried fish balls in a spicy tomato sauce and served them over some leftover Joloff rice we had from the night before. They looked like meatballs on the outside, but they were light and fluffy on the inside with a sweet and mild flavor and a heat provided by scotch bonnet peppers.  

Click through for the recipe and more pics


Boulettes de Poisson - Senegalese Fried Fish Balls
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For the fish
  1. 1 lb fillet from a mild, white fish(we used Mahi Mahi)
  2. 1 large onion
  3. 1 cup parsley
  4. salt to taste
  5. 1 dash Matouks Calypso sauce(or scotch bonnet pepper)
  6. 1 egg
  7. half cup bread crumbs
  8. oil for frying
For the sauce
  1. 2 tomatoes, diced
  2. 1 onion, diced
  3. 2 tbs tomato paste
  4. 3 cloves garlic, minced
  5. Big dash of hot sauce(or chile pepper)
  6. 1 bullion cube
  7. water
  1. Puree all fish ingredients in food processor and shape into balls roughly the size of golf balls
  2. Deep fry for about 7-8 minutes until crispy and brown, remove and rest on paper towels
  3. Sautee onions and garlic
  4. Add tomatoes and paste and loosen with a bit of water
  5. Stir in the bullion and simmer for a few minutes
  6. Add fish balls and simmer for 3 minutes
  7. Serve over rice


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