Serves: 24
Total Calories: 60

1 pound firm white fish fillets, such as cod, halibut or snapper
2 slices fresh white bread (about 2 to 3 ounces thin sliced sandwich-type loaf)
2 tablespoons milk
2 tablespoons chopped white onions
1 tablespoon prepared red salsa
1 tablespoon chopped fresh parsley
2 large eggs
1/2 teaspoon salt
1/4 cup all-purpose flour
3/4 cup dry bread crumbs
vegetable oil for frying

1. Remove any bones from the fish, cut fish into small pieces, and put in a food processor bowl. Tear the bread into small pieces and add to the processor along with the milk. Pulse 4 to 5 times to combine. Add the onion, salsa, parsley, 1 of the eggs, and salt. Process until smooth. Form the mixture into small balls, about 1 inch in diameter, put on a plate, cover and refrigerate about 1 hour.

2. Beat the remaining egg in a bowl with 1 teaspoon of water. Put the flour and bread crumbs on separate sheets of wax paper. Dredge the fish balls in flour, dip into the beaten egg, and roll in the bread crumbs. Put on a plate and refrigerate 2 to 3 hours.

3. In a deep skillet, or deep-fryer, pour in oil to a depth of about 2 inches. Heat until the oil shimmers and a small piece of bread sizzles at once. Cook the fish balls in batches without crowding, turning once or twice until golden brown all over. Drain on paper towels. Serve hot with toothpicks and a dipping sauce.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 60
Calories from Fat: 5

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