Entree: Aruba – Central Culinary Region – Balchi di Pisca (Aruban seasoned fish fritters made from flaked white fish formed into balls and fried until golden)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 4 firm white fish fillets, approx. 4 oz (115 g) each (total ~1 lb/454 g), skinned and boned
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (60 g) yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 large egg
- 2 tbsp (30 ml) milk or evaporated milk
- 1 tsp (2 g) baking powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) cayenne pepper, or to taste
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (35 g) all-purpose flour for dusting
- 2 cups (480 ml) vegetable oil for frying (amount depends on pan)
- Lime wedges, for serving
- Optional simple dip: 1/2 cup (120 g) mayonnaise mixed with 1 tbsp (15 ml) hot sauce and 1 tsp (5 ml) lime juice

Instructions

1. Rinse fish fillets, pat dry, and flake into small pieces with a fork or chop coarsely in a bowl or food processor (do not puree).
2. In a mixing bowl combine flaked fish, breadcrumbs, chopped onion, garlic, green pepper, cilantro, egg, milk, baking powder, cumin, smoked paprika, cayenne, salt, pepper, and lime juice. Mix until evenly combined. If mixture feels too wet, add a tablespoon of breadcrumbs at a time; if too dry, add a little milk.
3. Cover and chill the mixture for 20–30 minutes to firm up, which helps the balls hold shape when frying.
4. Form the chilled mixture into golf-ball-sized balls (about 1.5 in / 3.8 cm) or slightly flattened patties. Lightly dust each with 1/4 cup (35 g) flour to help seal.
5. Heat oil in a deep skillet or pot to 350°F (175°C). Fry fish balls in batches, careful not to overcrowd, turning as needed until golden brown and cooked through, about 3–4 minutes per batch. For shallower oil/use of a skillet, add enough oil to cover the bottom and pan-fry turning to brown all sides, about 4–6 minutes total.
6. Transfer fried balls to a paper towel–lined plate to drain briefly. Season lightly with extra salt if desired.
7. Serve hot with lime wedges and the optional mayo-based dipping sauce.