Ingredients :

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1 large fillet white fish (cod, haddock or saithe are traditional), skinned and de-boned
1 medium onion 150 ml. flour
50 ml. potato flour 1 1/2 tsp. salt
2 eggs as needed milk

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Method :

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Finely chop or grind the fish fillet and onion. Mix together in a bowl (or just throw both ingredients into a food processor and let it do the work). Add the dry ingredients, mixing well. Add the eggs and then the milk (the fish-dough should be just thick enough to stick together when you form it into balls). Form small balls with two tablespoons or use your hands. Fry in oil or butter over low heat, until done. Serve with fresh salad and boiled potatoes. Ketchup also goes well with fish-balls.
-If you must have some sauce on your fish-balls, serve with melted butter, brown gravy or cocktail sauce, or make pink sauce.
These are two ways to make pink sauce:
-1. Make basic white sauce and add ketchup until it turns pink. Serve with fish-balls.
-2. When the fish balls are just about done, add 250 ml. water to the pan. Take 1 1/2 tblsp. flour and 100 ml. water or milk and mix into a smooth paste. When the water on the frying pan boils, add the flour paste. Add 1 tsp. fish stock powder and 50 ml. ketchup or tomato sauce. Cook for 5 minutes.