INGREDIENTS
2 lbs. flounder fillets, baked, skin removed and cooled
3 TBSP. prepared mashed potatoes
3 TBSP. roughly chopped green onion
Zest and juice of 1 lemon
2 tsp. salt
1 tsp. fresh thyme leaves
Pinch ground red pepper
2 large eggs
1 2/3 cups plus 2 TBSP. plain bread crumbs
Peanut or vegetable oil for frying
2 cups prepared tartar sauce
DIRECTIONS
Line a large baking sheet with foil.
In a food processor bowl, add flounder, mashed potatoes, green onion, lemon zest, lemon juice, salt, thyme leaves and red pepper; pulse until smooth.
Add eggs and 2/3 cup plus 2 TBSP. plain bread crumbs.
Place remaining bread crumbs in a shallow baking dish.
Form flounder mixture into 1-inch balls.
Roll each ball in the remaining 1 cup bread crumbs and place on prepared pan.
Refrigerate for 30 minutes.
Line a baking sheet with paper towels.
In a dutch oven or deep fryer, pour oil to a depth of 3 inches; heat oil to 360 degrees.
Fry fish balls in batches in hot oil until golden brown, 3 to 5 minutes.
Drain; serve warm or at room temperature with tartar sauce.
Serves 12.
