Boulette de Poisson
Boulette de poisson (boo-LET duh pwah-SOHN)
Mauritanian Fish Balls
Spiced fish balls made from fresh Atlantic catch, seasoned with cumin and cilantro, then fried until crispy and golden. These coastal Mauritanian fritters are a popular street food and appetizer.
Instructions
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1
Pulse fish fillets, onion, garlic, and cilantro in a food processor until a coarse paste forms.
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2
Transfer to a bowl, add egg, breadcrumbs, cumin, paprika, cayenne, salt, and pepper. Mix well.
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3
Form the mixture into walnut-sized balls, pressing firmly so they hold together during frying.
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4
Heat oil to 175C in a deep skillet. Fry fish balls in batches for 3-4 minutes until golden all over.
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5
Remove with a slotted spoon and drain on paper towels.
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6
Serve hot with lemon wedges and a spicy dipping sauce on the side.
Did You Know?
Nouadhibou fish markets sell the freshest catch at dawn, and the best boulettes are made within hours of the fish leaving the ocean.
The Story Behind Boulette de Poisson
Boulette de poisson emerged from Mauritania's Atlantic fishing communities, where the abundance of fresh fish demanded creative preparations. The spiced fish ball tradition reflects both Mauritanian and Senegalese culinary influences, with the cumin and cilantro seasoning being distinctly Moorish. These fritters became popular street food in Nouakchott as the capital grew and coastal food traditions spread inland.
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