Fish Muffins

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
7 ounces of nile perch , diced
salt
pepper
1 tablespoon mayonnaise
¼ teaspoon chili paste
lemon zest
1 teaspoon soy sauce
¼ cup cornmeal
¼ cup flour
1 teaspoon baking powder
2 eggs
1 ounce butter , melted
1 spring onion , chopped
¼ cup milk
¼ cup mozzarella , shredded
¼ cup sour cream
4 teaspoons of black caviar
4 teaspoons of red caviar
chives

Nutritional Information

452 kcal
Calories
44 g
Carbs
26 g
Protein
19 g
Fat

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Sure, fish is not the first thing that comes to mind when making muffins but that doesn’t mean you shouldn’t expand your horizon. And, this salty snack may be the new hit at your dinner table if you play your cards right. Try giving the muffins a classy look by serving them with a touch of caviar on top.

Features:

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat.

2
Done

Add the Nile perch dices and season them with salt and pepper. Cook them for 2-3 minutes.

3
Done

Place the fish dices in a small bowl. Season them with salt, pepper, and add the chili paste, lemon zest, and soy sauce. Mix and use a fork to mash everything into a smooth paste.

4
Done

Place the cornmeal into a large bowl. Sift the flour through a strainer and add the flour. Add the baking powder, eggs, and melted butter.

5
Done

Start whisking, and gradually add the mashed fish and pour the butter. Mix it until smooth.

6
Done

Preheat the oven to 350°F/175°C.

7
Done

Next, grab your cupcake molds. The mixture should be enough for around 8 muffins. Fill the molds with the muffin mixture.

8
Done

Slide the filled molds into the oven and bake them for 25 minutes. Don’t turn off the heat, but take them out of the oven. Top them with shredded mozzarella and bake them again, this time for 7 minutes.

9
Done

Spread a touch of sour cream on top of them, and serve with a bit of caviar and chives on top.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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