Boulette de Poisson — Print Recipe

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.

Ingredients

500g firm white fish fillets
1 onion, quartered
3 cloves garlic
1/4 cup fresh cilantro
1 egg
3 tbsp breadcrumbs
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne
Salt and pepper
Vegetable oil for frying
Lemon wedges for serving

Instructions

1 Pulse fish fillets, onion, garlic, and cilantro in a food processor until a coarse paste forms.
2 Transfer to a bowl, add egg, breadcrumbs, cumin, paprika, cayenne, salt, and pepper. Mix well.
3 Form the mixture into walnut-sized balls, pressing firmly so they hold together during frying.
4 Heat oil to 175C in a deep skillet. Fry fish balls in batches for 3-4 minutes until golden all over.
5 Remove with a slotted spoon and drain on paper towels.
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.