Golden Fish and Potato Clouds
Tender little bites that are golden outside, made with mild fish, creamy potato, and a touch of cheese. Their rounded shape and fluffy texture make them ideal for kids and perfect for dipping into a favorite sauce.
Ingredients
- 300 g skinless boneless white fish fillet (como merluza, bacalao fresh or tilapia)
- 250 g peeled potato, cubed (for cocer and hacer puree espeso)
- 60 g shredded cheddar cheese (grated fino)
- 1 unit egg (beaten)
- 70 g breadcrumbs (divided, a parte for the mezcla and otra for cubrir)
- 30 g all-purpose flour (for ayudar a formar the pieces)
- 30 ml milk (for suavizar the mezcla si hace falta)
- 8 g fresh chives, chopped (optional pero recomendable)
- 2 g garlic powder
- 2 g sweet paprika
- 4 g salt (ajustar to taste)
- 1 g ground black pepper
- 15 ml olive oil (for brush or rociar the bandeja and the pieces)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper. Brush the paper with the olive oil.
- 2
Place the potato in a pot with enough water and a pinch of the salt. Cook for 10 to 12 minutes, until very tender. Drain well and mash into a thick puree; let it cool for 5 minutes.
- 3
Meanwhile, cut the white fish into small pieces and cook it by steaming or in a nonstick skillet over medium heat for 4 to 5 minutes, until opaque and easy to flake. Let it cool slightly and flake it with a fork.
- 4
In a large bowl, mix the mashed potato, flaked fish, cheddar cheese, beaten egg, 40 g breadcrumbs, all-purpose flour, milk, chives, garlic powder, sweet paprika, the remaining salt, and black pepper.
- 5
Scoop portions of the mixture and shape 12 slightly flattened balls, like little clouds. If the mixture feels too soft, add an extra spoonful of the reserved breadcrumbs.
- 6
Coat each piece with the remaining breadcrumbs and place them on the prepared baking sheet. Lightly brush or drizzle the tops with a little of the olive oil from the tray.
- 7
Bake for 16 to 18 minutes at 220 °C / 425 °F, flipping halfway through, until the clouds are golden on the outside and hot inside.
- 8
Let them rest for 2 minutes before serving. Serve warm so they keep their soft and fluffy center.
Chef tips
For a firmer texture, chill the mixture for 10 minutes before shaping. For a more playful look, shape them into small ovals or hearts with slightly damp hands.
Substitutions
You can use shredded mozzarella instead of cheddar for a milder flavor. Chives can be replaced with very finely chopped parsley. If you do not have hake or tilapia, use another mild white fish.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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