Go Back Email Link
+ servings

Baked Fish Balls Recipe for Kids

Fish is rich in Omega 3 fatty acids but it can be hard to get kids to eat it! This Baked Fish Balls recipe is perfect for kids and will make them die hard seafood fans!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Author: Hemapriya


  • 1 pound or 500 grams of any firm fish fillet We used Basa fillets
  • 2 medium sized Potatoes diced into small cubes
  • 1 small Onion or half of a big one finely chopped
  • 2 tablespoons of Coriander Leaves
  • 1 or 2 green Chilies finely chopped (optional)
  • 1 teaspoon of Garam Masala
  • 1 Egg
  • ½ cup of Bread Crumbs preferably made with whole wheat bread
  • Salt
  • Non stick oil spray or 1 tablespoon of oil
  • Poaching Liquid
  • 4 cups of Water
  • 4 cloves of Garlic slightly bruised
  • 1 ” knob of fresh Ginger thickly sliced
  • 1 Bay leaf
  • 1 stick of Cinnamon
  • 4 pods of Cardamom slightly bruised
  • Salt


  • In a medium saucepan, combine water, ginger slices, garlic pods, bay leaf, cinnamon stick, cardamom pods and salt and bring to a boil. Lower the heat and add the fish and cubed potatoes.
  • Poach for 5-6 minutes till the potatoes are soft and the fish is cooked through and flakes easily. Drain and let it cool. Discard the ginger slices, cardamom pods, cinnamon stick and the bay leaf.
  • In a large bowl add the poached fish, chopped onions, chopped cilantro, salt, chopped chilies, garam masala and egg. Mix it well.
  • The mixture needs to sit in the refrigerator to firm up. Wrap it with a cling wrap and keep it in the refrigerator for a minimum of 4 hours to overnight.
  • Preheat the oven at 400F/ 200 C. Line a baking tray with aluminum foil and grease it well.
  • Using an ice-cream scoop, roll out 2 inch balls from the chilled potato-fish mixture. Roll each ball in the bread crumbs to coat completely.
  • Arrange the coated balls on the greased aluminum foil lined baking tray. Spray the fish balls lightly with nonstick cooking spray or brush them with oil.
  • Bake for 30 minutes, turning the tray midway for even cooking.
  • Serve hot with green chutney and a cup of hot tea or coffee.