fish egg balls

Deep-Fried and Spiced Fish Egg Balls

Any fish can be used for the fish-eggs, but West Bengalis like to use only freshwater fish. The quantity of flour depends on how much it takes to make non-breakable balls. The egg is both for binding and to deepen the taste–half an egg is enough, but you could use more or less if needed.

reeling in the yearsDeep-Fried and Spiced Fish Egg Balls

  • 8 ounces shad or whitefish roe
  • 1 teaspoon turmeric
  • 1/2 teaspoon ginger, pasted in a mortar or blended
  • 1/2 teaspoon garlic, pasted in mortar or blended
  • 1 small dried red chile, crushed
  • 1/2 teaspoon baking soda
  • White flour
  • Half an egg
  • Salt to taste
  • 1 cup vegetable oil


  1. Knead all ingredients except the oil until well-mixed and the resultant mix achieves sufficient consistency to stick together.
  2. Then form small balls from the mixture, heat the oil in a heavy skillet until medium hot but not smoking, and fry the balls on medium heat for 2 minutes, or until starting to turn golden.

Yield: 10 balls
Heat Scale: Medium


Photo by Matheus Bertelli from Pexels