FOR THE FISH BALLS:
350 g – 12 oz. leftover fish, boned and skinned
500 g – 1,1 lb boiled floury potatoes
1 clove garlic
2 tb chopped parsley
1 tb chopped chervil
1 tb chopped chives
50 g – 1,75 oz. softened butter
2 egg yolks
FOR THE BATTER:
100 g – 3,5 oz. plain flour
1 tb olive oil
1.5 dl – 5 fl. oz. lukewarm beer
Whites of 2 eggs
Pinch of salt
Mix the flour and salt with the oil and the beer, beating well together. Cover and leave in the kitchen, not the refrigerator or the cool larder, until required. This gives the batter a chance to ferment slightly, which improves its texture. Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully.
Remove any skin or bones from the cooked fish. Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together. Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid. Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry.
Season to taste. Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time.
Using a fork, dip each ball in the batter and then plunge into hot fat.
When brown and crispy, remove and serve with tomato sauce or mayonnaise.
Remarks: 4 servings.
Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).