Albondigas de pescado — Chocó-Style Colombian Fish Meatballs

Prepare a cold, bone-free fish base Keep the fish at 4°C or colder. Pat it dry, remove skin and any visible pin bones, and cut it into small cubes. Pulse in a food processor just until finely minced; stop before it turns into a smooth purée. If using a knife, chop it very finely on a clean board. Wash hands, board, knife and processor parts after contact with raw fish.

Season until the fish turns tacky Transfer the 500 g minced fish to a cold bowl. Add 5 g salt and work it with clean, cold hands or a sturdy spoon for about 1 minute, until the mixture looks cohesive and slightly sticky. Mix in 60 g fresh breadcrumbs, 6 g garlic and 1 g pepper just until evenly distributed. Do not add extra liquid; the fish should hold together when pressed.

Shape and chill the meatballs Divide the mixture into 16 equal portions, about 35 g each, and roll them into balls roughly 3–4 cm wide. Set them on a tray, cover and refrigerate for 15 minutes. This brief rest firms the mixture and makes coating easier. If it feels loose, fold in a little of the measured coating crumb rather than adding an unmeasured ingredient.

Set up the coating and pan Place 50 g finely ground toasted breadcrumbs in a shallow dish. Pour the oil into a deep, heavy skillet so it reaches about 2.5 cm; leave generous headroom and keep the pan handle turned inward. Heat over medium to medium-low until the oil is about 170–175°C. If you do not have a thermometer, test with a pinch of crumb: it should sizzle steadily without smoking. A thermometer is more reliable, and oil must never be left unattended.

Coat and fry in small batches Roll each chilled ball in the toasted breadcrumbs and shake off loose crumbs. Lower four or five balls carefully into the oil, leaving space between them. Fry for about 4–6 minutes, turning gently, until evenly deep golden. Adjust the heat so the coating does not brown before the centre cooks. Let the oil return to temperature between batches; overcrowding cools it and makes the crust greasy.

Verify the centre and serve Check the largest meatballs from each batch with a clean instant-read thermometer, inserting it into the centre from the side. Each tested centre must reach 68°C and stay at or above that temperature for 17 seconds. If needed, return the batch to the pan over lower heat and check again. Drain on a rack or paper towel and serve hot with optional lime. Do not rely on crust colour or a fixed frying time as the safety test.