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Sierra Leone Fish Balls

I went on Instagram live with a college friend teaching him how to cook Sierra Leone party fish balls some time last year. Let me tell you, I was entertained even as someone doing the teaching! We had such a good time and the food came out AH-MAYZING!! He did a great job.

The fried fish balls were delicious, flavorful, and totally worth it. Growing up I used to see these instant crowd pleasers served at social gatherings with family. Sharing is caring so I'm sharing the recipe for this snack below. Try it out and don't forget to tag me! 😉


Fish Balls Recipe

Prep time: 25 minutes

Cook time: 45 minutes

Total time: 70 minutes


2.5 lbs - 3 lbs any white fish (haddock, halibut, tilapia, cod)

1 medium onion, minced

2 medium russet potatoes

1 cup flour

¼ cup minced fresh Italian parsley

1 teaspoon chili powder

2 cloves minced garlic or 1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon chicken bouillon powder

1 ½ cup bread crumbs

2 eggs

4 teaspoons of milk or water

Canola oil for frying


1. Wash and peel potatoes.

2. Dice each potato into 4 chunks and boil until tender.

3. Cut fish into smaller pieces. Add ½ cup water to a medium size pot and add fish fillets. Add some salt. Simmer on medium-low heat for 10 minutes.

4. While fish is simmering, place chopped onions and garlic in a blender or food processor to puree.

5. Drain fish and place in a medium size bowl. Drain potatoes and let cool down. Then place in the same bowl with the fish.

6. Add chili powder, onion/garlic puree or garlic powder, black pepper, chicken bouillon seasoning, to the same bowl.

7. Using a fork to mash the potatoes, then mix it all through the fish and other ingredients until well combined.

8. Next beat eggs with a fork or whisk with milk or water in a medium bowl.

9. Pour flour onto a large plate. Season with salt, pepper, garlic powder.

10. Pour panko bread crumbs onto large plate. Season with garlic powder, chili powder, salt, and black pepper. Heat oil on medium high until hot.

11. Using a small ice cream scooper, a spoon or your hand, scoop out a small portion of fish mixture and form into a small ball.

12. Roll ball in flour until coated then roll into egg mixture and lastly coat with bread crumbs. Using one hand for wet ingredients and then other for dry will help to keep it from getting sticky.

13. Repeat steps 11 and 12 until all of the fish mixture is done.

14. Then fry coated fish balls until golden brown. Once done, place on a bed of paper towels.

15. Eat with a fork, hands or utensils of your choice and enjoy!

Note: If you are not able to cook the entire batch, leftovers can be stored in the fridge for about a week.

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