Baghdadi Petite Fish Balls

Great Hors D'oeuvre from Persian Home Kitchens

Things you need

2 lbs. Fish, boneless oily fish like Mackerel

1 Egg

4 tbsp. Sesame Oil

Salt to taste

Cooking Oil

For the marinade:

1 tsp. Whole Coriander

1 tsp. Whole Cumin

1 tsp. Whole Dried Paprika

1 inch Cinnamon Stick

1 tsp. Black Pepper, whole

1 tsp. Sumac Berry powder

2 tbsp. Black Sesame, pan roasted

For the dredging:

2 Eggs

4-6 tbsp. Corn Flour

4-6 tbsp. Semolina or Bread Crumbs

Garnish Sumac Powder and Black Sesame Seeds

Prepare seasoning blend:

· Pan roast and using a spice blender make a fine blend of coriander, cumin, paprika, cinnamon and black peppers
Add the tangy sumac berry spice and black sesame

Prepare Fish Baghdadi:

· Place the fish on a well-greased drip-tray and brush with oil
· Set the oven to broil for 3-4 minutes each side in the second rack from top
· Using a mixing bowl, crumble fish and drop 1 egg. Season with the spice blend and salt. Mix well and shape the mixture into bite-size tightly pressed balls
· Allow the fish ball to rest in the refrigerator for 15 minutes or more

Handle one at a time:

· In a bowl, smash 2 eggs and season with a dash of salt and black pepper
· Triple bath in the flour, egg wash and then semolina or bread crumbs
· Heat oil in a skillet, about half an inch, over medium flame.
· Fry the fish balls until golden, turning constantly.
· Drain on a plate lined with paper towel

Be creative in plating:

· Arrange the fish balls in appetizer spoons and dust with powdered sumac and black sesame seeds

Recipe by : Quddus Mohammed
Recipe on Page 13 "Home Cooking -Recipes for Multicultural Gatherings"

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