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Crispy Mushroom Fish Ball with Truffle Aioli

Crispy golden mushroom fish balls served with a creamy homemade truffle aioli, a simple yet elegant appetizer that’s easy to make at home and perfect for entertaining.

Crispy golden mushroom fish balls served with a creamy homemade truffle aioli, a simple yet elegant appetizer that’s easy to make at home and perfect for entertaining. Ingredients For the Crispy Mushroom Fish Balls: 12 mushroom fish balls ½ cup all-purpose flour 2 eggs 1 cup panko breadcrumbs ½ tsp garlic powder ½ tsp white pepper ½ tsp salt Cooking oil (for frying) For the Easy Truffle Aioli: ½ cup mayonnaise 1–2 tsp truffle oil (adjust to taste) 1 small garlic clove, very finely minced or grated 1 tsp lemon juice Pinch of salt Black pepper to taste Optional garnish: chopped parsley, parmesan, chili flakes Instructions Prepare the Coating Slice each mushroom fish ball in half (optional, but helps them crisp better and look more elegant). Set up three bowls: Bowl 1: Flour mixed with salt, garlic powder, and white pepper Bowl 2: Beaten eggs Bowl 3: Panko breadcrumbs Coat the Fish Balls Lightly coat each fish ball in flour. Dip into the egg mixture. Roll in panko breadcrumbs until fully covered. Place on a tray and let rest for 5–10 minutes to help coating stick. Fry Until Crispy Heat oil in a pan over medium heat (about 170–180°C / 340–350°F). Fry in batches for 2–3 minutes or until golden brown and crispy. Remove and drain on paper towel. Tip: Do not overcrowd the pan, this keeps them extra crispy. Make the Truffle Aioli In a bowl, mix mayonnaise, truffle oil, minced garlic, lemon juice, salt, and black pepper. Taste and adjust truffle oil if needed. Chill for 10–15 minutes before serving for better flavor. Plating Idea Serve fish balls on a white plate or wooden board. Place aioli in a small dipping bowl. Sprinkle chopped parsley or a little grated parmesan on top. Add a light drizzle of truffle oil for a subtle gourmet touch.

crispy-mushroom-fish-ball-with-truffle-aioli

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