Fried Fish Balls/Nuggets 😎

2 meal servings or appetizers for 4.
This recipe is inspired from the church ladies cooking fish balls/fritters in a grocery store parking lot in Barbados. The ladies fried them up fresh and served them in a paper bag. They are best eaten hot, meaning in the car on the way back to the hotel room. I have taken out the gluten to make them keto friendly. Use any kind of fish but they are normally made with cod. Fantastic as a freshly cooked appetizer and dipped in the spicy fish ball sauce.


Ingredients:
3/4 pound fresh haddock, cod or white fish of your choice
⅛ cup mayonnaise
I beaten egg
1 TBSP Carbalose or almond flour
½ tsp. baking powder
¼ tsp. garlic salt
½ tsp onion salt
¼ tsp. ground pepper
1 stalk green onion diced
2 TBSP red or orange pepper diced
1 TBSP diced jalapeno or scotch bonnet pepper.
¼ cup crushed pork rinds
Refined coconut oil or avocado oil for frying.

Directions:
Shred the fish in a processor, set aside.
In a mixing bowl, add mayonnaise, egg, Carbalose, baking powder, garlic salt, onion salt, pepper and mix well to combine.
Stir in fish, peppers, green onion, pork rinds and mix well.
Divide into 12 even round balls about the size of a chicken nugget.
Or if you decide to make fried fishcakes devide into four equal balls and form each ball into a flat fish cake about 4" across and about 1" thick.
Preheat a cast iron frying pan over medium heat.
Add oil
Fry each fish ball or fishcake until golden brown and flip, frying until cooked. I fry at 340-350 degrees and it takes about 4 minutes in total. Fry in batches and drain on a paper towel.
Serve hot with fried fish ball sauce on the side and an extra wedge of lemon.
You can also deep-fry the fishcakes in a wok or deep fryer.

Fried Fish Ball Sauce

Ingredients:
½ cup low carb thousand island dressing
2 TBSP sugar free relish
Juice from one small lemon wedge
Cayenne pepper to taste

Directions:
Mix all the ingredients well in a mixing bowl. Adjust for cayenne heat.
Chill in the fridge and serve sauce on the side.