Turkish Fish Balls – Balik Koftesi

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Last Updated on May 31, 2015 by Chef Mireille

Turkish Fish Fritters

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Whether you call these delicious Turkish Fish Fritters by other names such as Turkish Fish Kofte, Fish Fritters, Fish Cakes or any other similar translation, Balik Koftesi are herbaceous and delicious. They make a great addition to brunch of even just as a snack with maybe some tzatziki or this Mint Yogurt Sauce.

Today I am presenting a Turkish themed brunch. With Turkey’s location at the edge of Europe and the beginning of the Middle East, it’s a delicious fusion cuisine drawing inspiration from the Mediterranean as well as Arabic culture.

With this week’s BM theme of Weekend Brunch, these fish balls are great to include as part of a Turkish themed brunch with the following previously posted recipes:
Menemen (Turkish Tomato-Egg Stew)

Bazlama (Turkish Yogurt Flatbread)

Yield: 20-22 koftesi
Ingredients:

  • 1 1/2 lbs. chopped fish fillets (use white fleshed fish like tilapia, catfish or cod)
  • 3 chopped shallots
  • 3 chopped scallions
  • 1 chopped garlic clove
  • 1/4 cup chopped parsley
  • 1 1/2 cups bread crumbs
  • 1 beaten egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • all purpose flour, for coating
  • oil, for frying

Combine fish, shallots, scallions, garlic and parsley. Using a food processor, grind to a paste. Transfer to a bowl.
Add bread crumbs, egg, salt and pepper, Stir to combine. Form into balls and place in refrigerator for 30 minutes.
Heat enough oil for deep frying in a skillet.
Dust fish balls lightly with flour. Place in hot oil and fry until golden brown on all sides.

How to make Turkish Fish Kofte

Turkish Fish Balls – Balik Kotesi are very flavorful with a soft interior and crispy exterior.

If you choose to serve the koftesi on their own, here are some condiments that would go great with the koftesi or the flatbread:
Fire Roasted Bell Pepper Pesto
Pumpkin Hummus
White Bean Dip
Harissa

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. MotherWouldKnow

    I just made Kofta (lamb meatballs) recently and they were a huge hit, but I've never made a full-on Turkish buffet. This looks amazing and I love your hints for what else the fish balls go with.

  2. Lucy Parissi

    Delicious! I have to make those fish balls they really sound amazing. I think chickpea flour would be a good option for coating too. Thanks for linking to #CookBlogShare

  3. Gloria @ Homemade & Yummy

    I love Turkish food, but have never tried (or heard) of these. Sounds like a great little appetizer, or perfect side too. Love the fact you can pick which fish you want to use. It would be fun to experiment with a few and see which one I like best.

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