Crispy Fried Fish Meatballs (Baso Goreng) That Stay Tender

This recipe creates a firm yet tender fried fish meatball using 3kg of fish. The special binding technique and ingredient balance ensure the meatballs remain plump, not tough or collapsed after frying.

Steps

1. Mince the fish fillet finely or blend in a food processor until smooth. 2. In a bowl, combine tapioca starch, wheat flour, baking powder, salt, pepper, and sugar. 3. Add the minced fish, egg white, chopped garlic, and ice-cold water to the dry mix. 4. Mix thoroughly by hand or with a stand mixer until the mixture is sticky and elastic. 5. Rest the mixture in the fridge for 30 minutes to firm up. 6. Heat oil in a deep pan to 170°C (340°F). 7. Shape the mixture into small balls using wet hands to prevent sticking. 8. Fry the meatballs in batches until golden brown and cooked through, about 4-5 minutes. 9. Drain on paper towels and serve hot to enjoy the crispy exterior and tender interior.

100g white fish fillet (minced) 30g tapioca starch 15g wheat flour 1 egg white 1 tsp salt 1/2 tsp white pepper 1 tsp sugar 1 tbsp ice-cold water 1 tbsp finely chopped garlic 1 tsp baking powder Oil for deep frying