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5 from 1 vote
Senegal Fried Fish Balls
Fried Fish Balls
Prep Time
1 hr 5 mins
Cook Time
35 mins
Total Time
1 hr 40 mins
Fried fish balls (thiou boulettes de poisson) is a traditional spicy Senegalese dish that is typically prepared with emperor bream.
Course: Main Course
Cuisine: African, Senegalese
Servings: 6 people
Author: Vera Abitbol
  • 2 lb white fish with firm flesh (emperor, cod or haddock)
  • 2 eggs
  • 8 oz. stale bread (without crust)
  • 1 scallion
  • 4 cloves garlic
  • 1 small chili pepper (optional)
  • ½ bunch parsley
  • 5 tablespoons flour
  • Oil for frying
  • Salt
For the sauce
  • 2 scallions , grated
  • 3 tomatoes , peeled, seeded and diced
  • 1 green bell pepper , diced
  • 1 green chili pepper , chopped (optional)
  • 1 cup water
  • Salt
  1. Squeeze the fish fillets to rid them of their water.
  2. Chop the fish fillets with the bread previously soaked in water and drained well, scallions, garlic, chili pepper, and parsley.

  3. Mix everything while adding the eggs. Add salt.
  4. Let stand 30 minutes. Mix fish every 5 minutes.
  5. Shape into balls, roll in flour and fry over medium heat.
  6. Separately, brown the onions in a saucepan. Add the tomatoes, bell pepper, chili pepper, bay leaf, salt and water. Cook covered for 5 minutes over medium heat.
  7. Add the meatballs into the sauce and cook 15 minutes over low heat.
  8. Serve the fish balls topped with the sauce and sprinkled with chopped parsley. Serve with white rice, lemon, and 1 whole fried or roasted green chili pepper, peeled.