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Home Fish recipes

Fish koftas

By:Nagi
Published:5 Apr '23Updated:8 Dec '23
48 Comments
Recipe v Video v Dozer v

These fish koftas are not your typical koftas because they’re made with fish, not meat. But I spice them the same and shape them the same – so koftas it is!! Serve with Jewelled rice pilaf for a stunning platter of food.

Jewelled rice with fish koftas on a platter ready to be served
Today’s fish koftas with mint yogurt sauce and Jewelled rice pilaf.

Fish koftas

When we think koftas, I know most people instantly think of skewers made with ground meat. But actually, koftas around the world come in all sorts of shapes and sizes, made with meat, fish and even vegetables. From the Indian sub-continent to the Middle East, Africa and the south-eastern area of Europe known as the Balkans, koftas come grilled, poached, steamed and baked with all sorts of various flavours, and all sorts of shapes. Not always on sticks!!

As for today’s fish koftas though, I’ve taken the lead from my Lamb Koftas in terms of flavouring, except we’re using fish instead. And I’ve stuck with sticks!!

Good Friday meat-free platter

Today’s recipe was specifically created to be part of a centrepiece meat-free dish for Easter Good Friday this year. Something a little different yet spectacular to look at and mouthwateringly delicious! Plus, I always like to share interesting-yet-easy ways with fish. Pan frying fish fillets gets dull. 😎

Discover more Easter food in my Easter super collection.

Overhead photo of Jewelled rice with fish koftas
Fish koftas on a platter

Economical fish recipe

The other thing I like about this recipe is that it can be made with virtually any fish, and it’s not one of those recipes where I (strongly!) urge you to use the freshest and best fish you can afford. It works great with good value fish, even frozen fish.

Though, if you’ve got a fisherman in your circles – I’m jealous!


What you need for fish koftas

Here’s what you need for these fish koftas.

Ingredients in Fish koftas
  • White fish fillets – Pretty much any white fish will work here. I used snapper, barramundi and ling during various iterations of this recipe and they all worked great.

    However, avoid:
    – very lean fish (swordfish, tuna – use this recipe)
    – “fishy-fish” like sardines and mackerel (use this recipe for sardines, it’s a personal favourite!)
    – delicate fish (flounder, Dover sole)

  • Egg and rice flour (or cornflour/cornstarch) – These are the two ingredients that make the blitzed fish mixture hold together, with the egg acting as a binder once the koftas are cooked.

    Rice flour makes the inside of the kofta softer and juicier than plain flour (all-purpose flour) which makes it more dense. If you don’t have rice flour, use cornflour / cornstarch instead which will produces a similar result.

  • Spices – Regular spices, exotic combination! Cumin, coriander, cardamom, cinnamon (this is the secret spice that makes it smell so intoxicating).

  • Danish feta – Little pops of creamy, salty goodness when you bite into the koftas! Not strictly traditional in any type of koftas, but certainly adds a touch of special here. Also, it improves the texture of the koftas to make up for the absence of fat in fish compared to meat like lamb.

    Danish vs Greek feta – Greek feta is more crumbly and firm whereas Danish feta is a bit creamy, more similar to goats cheese feta. Either Greek feta or goats cheese can be substituted in a heart beat.

  • Red onion – For freshness without being as harsh as brown or white onion. I grate the onion so you don’t have to cook it before mixing in, and also the juices from the onion adds even more flavour into the koftas. (Onion grating is my secret reader-loved tip for meatballs, meatloaf and similar. It really works!)

  • Parsley – For green bits. More visual than flavour so you can skip it. Or, substitute red onion with green onion instead.

Showing the inside of Fish koftas
A trick for soft, juicy insides for fish koftas (other than not overcooking!) is rice flour rather than plain/all-purpose flour.

How to make fish koftas

Blitz > shape > cook!

How to make Fish koftas
  1. Fish and egg first – Cut the fish into pieces then put in a food processor with the egg white only (add the yolk to your scrambled eggs tomorrow morning).

  2. Blitz fish until it’s a smooth paste without any lumps remaining.

  3. Everything else – Add all the remaining kofta ingredients.

  4. Blitz again until you can’t see the rice flour.

How to make Fish koftas
  1. Feta – Fold through the feta gently, so it doesn’t disintegrate and smear. We want little chunks of feta!

  2. Shape koftas – Use wet hands so the mixture doesn’t stick. Portion the mixture into 10 – 12 (70g each, about 1/3 cup), and shape into a 10cm / 4″ long cylinder. Thread onto skewers then slightly flatten so they are 1.75 cm / 2/3″ thick.

  3. Cook half the koftas in a non stick pan over medium high heat for 2 minutes on each side, or until the internal temperature reaches 50°C/122°F.

  4. Golden! This is the colour they should be. Gorgeous!! Remove onto a plate then cook the remaining koftas.

Dipping fish koftas into mint yogurt sauce

Jewelled rice with fish koftas

How to serve fish koftas

As mentioned in the opening, these fish koftas were created especially for Easter Good Friday, a day on which it is traditional to serve non-meat food. To be honest, the star recipe for Good Friday was the Jewelled rice pilaf I shared on Monday – it’s so colourful, how could it not steal the limelight!!

But I wanted a non-meat main to serve alongside it that was equally as delicious, even if it couldn’t rival the colour. Enter – these fish koftas. From a flavour perspective it certainly stacks up!

More ways to serve fish koftas

  • Like Shawarma wraps – with flatbread, lettuce, tomato and onion

  • Over a simple fruit and nut pilaf, Chickpea Rice Pilaf, couscous or plain basmati rice with a big Tomato Salad on the side

  • Alongside a vegetable tagine for a hearty Moroccan dinner

  • Accompanied with a Spiced Chickpea, Tomato, Cucumber salad

So – what do you think? Is this platter of food Good Friday worthy? 🙂 – Nagi x


Watch how to make it

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Freshly cooked fish koftas ready to be served

Fish koftas

Author: Nagi
Prep: 20 minutes mins
Cook: 10 minutes mins
Resting time: 5 minutes mins
Total: 35 minutes mins
Main
Middle Eastern, Persian
5 from 6 votes
Servings10 koftas
Tap or hover to scale
Print
Recipe video above. These fish koftas are like your favourite Middle Eastern lamb koftas – except made with fish. Adore the spicing! Serve with Jewelled rice pilaf for a stunning platter of food.
Makes 10 to 12 koftas, serves 4 to 5.

Ingredients

  • 500g/1 lb white fish fillets ,skinless, cut in pieces (Note 1)
  • 1 egg white (add leftover yolk to scrambled eggs!)
  • 1/2 red onion , grated using a box grater (keeps koftas soft!)
  • 2 garlic , finely minced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1 tsp cooking salt (kosher salt)
  • 1/2 cup rice flour (sub cornflour/cornstarch)
  • 2 tbsp chopped parsley
  • 70g/ 2.5 oz danish feta , plus extra for optional garnish (Note 2)
  • 2 tbsp extra virgin olive oil

Minted yogurt

  • 3/4 cup plain yogurt , unsweetened
  • 1/2 cup (tightly packed) mint leaves
  • 2 tsp lemon juice
  • 1/4 tsp cooking / kosher salt

Serving (optional, pictured)

  • Parsley or coriander , roughly chopped
  • Persian Jewelled Rice or plain basmati rice

Instructions

  • Fish & egg blitz – Place fish and egg white in a food processor. Blitz on high until smooth. (30 sec to 1 minute) A stick blender also works but it will take a bit longer.
  • Kofta mixture – Add onion, garlic, all the spices, salt, rice flour and parsley. Blitz on high until smooth (1 minute). Consistency should be like a paste. (Note
  • Feta – Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).
  • Form koftas – Use wet hands so the mixture doesn't stick. Portion the mixture into 10 – 12 (70g / 1/3 cup each), and shape into a 10cm / 4" cylinder. Thread onto skewers then slightly flatten to 1.75cm / 2/3" thick. (Note 3)
  • Cook – Heat olive oil over medium high heat in a large non-stick pan. Cook half the koftas for 2 minutes on each side until golden, or until the internal temperature reaches 50°C/122°F.
  • Rest – Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).
  • Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!

Minted yogurt

  • Blitz all ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until required.

Recipe Notes:

1. Fish – Most of the most common white fish fillets are great here.
Great for: snapper, John dory, silver dory, barramundi, bream, tilapia, pollock, cod, emperor fish, flathead, perch, ling, bass, basa, hake, hoki, monkfish (stargazer).
Avoid:
  • super lean fish (swordfish, tuna)
  • delicate fish (flounder, Dover sole)
  • small whole fish like sardines or mackerel
Salmon and trout will work but not convinced it’s the best fish for the flavours in this recipe.
Frozen fish – thaw completely, pat dry then use per recipe.
2. Danish feta is a bit creamier than Greek feta which is crumblier. Greek feta will work but I’d suggest crumbling rather than cutting so the pieces meld into the fish kofta better.
3. Mixture too sloppy? Can happen if you use frozen thawed fish due to excess water. Just add minimum amount of extra rice flour needed until you can form kofta shapes using wet hands. Too much flour = koftas become firmer.
4. My skewers are 16.5cm / 6.5″ long.
5. Leftovers (cooked) will keep for 2 days in the fridge. Haven’t tried freezing but instinct tells me they should be ok (because Thai fish cakes freeze fine which are made in a similar way).
Make-ahead: Great one for entertaining as they can be assembled prior and are so quick to cook – they really are at their prime served freshly cooked! Assemble skewers in the morning then cook later that day. Put them in a single layer on baking paper, cover with cling wrap (or container). I don’t recommend doing it the day before as the salt in the filling may draw a little too much moisture out of the fish. Freezing will make the fish too watery, I think.
Nutrition per skewer (assuming 10 skewers).

Nutrition Information:

Calories: 127cal (6%)Carbohydrates: 8g (3%)Protein: 12g (24%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mg (10%)Sodium: 345mg (15%)Potassium: 184mg (5%)Fiber: 0.4g (2%)Sugar: 0.3gVitamin A: 33IU (1%)Vitamin C: 1mg (1%)Calcium: 47mg (5%)Iron: 1mg (6%)
Keywords: fish koftas, fish skewers
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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48 Comments

  1. Grace says

    May 5, 2023 at 5:09 pm

    Hi Nagi, I’ve just assembled these and they are resting in the fridge. But my question is, why the two different internal temps for them.
    Thanks

    Reply
  2. Jasson says

    April 10, 2023 at 6:32 pm

    5 stars
    Very nice recipe chef 👍👌👏,yammy 😋. Thank you for your effort 🌹🌞😎

    Reply
  3. Bruce says

    April 9, 2023 at 10:36 pm

    Great recipe, made a double size of this for Easter Sunday dinner and everyone loved it!
    (Made with the jewelled rice).
    Came out perfectly. Thank you!

    Reply
  4. Jo says

    April 9, 2023 at 2:47 pm

    Hi Nagi, I’m making this today and excited to try them! Would it be okay to make the fish mixture slightly ahead of time (eg in the afternoon) and then shape + cook them in the evening?
    Many thanks, and have a blessed Easter!

    Reply
  5. Lindsay James says

    April 9, 2023 at 2:33 pm

    Can I cook this and the jewelled pilaf rice today for tomorrow?

    Reply
  6. Penny says

    April 9, 2023 at 1:52 pm

    5 stars
    Loved these, soooo easy to make and a big hit with even the fussy grandkids!!!! Thankyou for amazing recipes🪄

    Reply
  7. Suzann Z says

    April 9, 2023 at 8:49 am

    5 stars
    Absolutely delicious! I used grouper and it worked. I also made a cumin mayo, and sriracha dipping sauce. Definitely one we’ll have again. 5 Stars!

    Reply
  8. Suzann Z says

    April 9, 2023 at 6:59 am

    Making them tonight! I’m using grouper. I’ll let you know!

    Reply
  9. Megan says

    April 8, 2023 at 9:45 am

    I cooked this for Good Friday and doubled the recipe. I was dissapointed with the kofta (used Barramundi) and thought it tasted a bit ‘floury, dense & dryish. but it could have been ‘over blitzed’ in the processor. Also, I did cook on the grill brushing the koftas with oil, not cooked a frypan with oil, so possibly the issue was the cook!. I served them with the mint yogurt and Jeweled rice pilaf which certainly saved the meal! The Jeweled rice is a standout!

    Reply
  10. Robyn says

    April 7, 2023 at 8:25 pm

    Dozer, avoiding eye content, ‘do you think she’ll see me. Not another Easter hat parade! Pleazzzzzze no!’

    Reply
  11. Dave says

    April 7, 2023 at 2:24 pm

    5 stars
    Nagi that was so delicious the whole family loves your cooking as always thank you!

    Quick question- would this work to bake it as a loaf do you think?

    Thanks!
    Dave

    Reply
  12. Gabrielle says

    April 6, 2023 at 5:48 pm

    Thanks! I will certainly be trying them.

    Reply
  13. Heather Young says

    April 6, 2023 at 2:19 pm

    Hi Nagi! I’m making this for Friday dinner. Do you have any other side suggestions? Your jeweled rice looks amazing, I just can’t get those ingredients right now. Thanks!!!!!!

    Reply
  14. lynne says

    April 6, 2023 at 1:29 pm

    Rabbit Habit : )

    Reply
  15. CHERYL R says

    April 6, 2023 at 7:57 am

    Dozer’s caption:

    Ensuring a Hoppy Easter is exhausting!!

    Reply
  16. Sarah says

    April 6, 2023 at 6:46 am

    I never would have thought of putting the fish in a food processor – brilliant! Thanks for a great easy looking recipe. Definitely going to try this on Friday.

    Reply
  17. Theresa S Anspaugh says

    April 6, 2023 at 5:09 am

    These look soo good! Just want you to know I just got your cookbook in the mail and it is wonderful. Going to order more for Christmas gifts! Love Dozer’s Easter Bonnet!

    Reply
    • Nagi says

      April 6, 2023 at 6:26 am

      Thank you Theresa! I’m so glad you love it! N x

      Reply
  18. luis miguel says

    April 6, 2023 at 3:22 am

    felicitaciones mi estimada NAGI,
    hice las alitas BUFFALO WINGS, QUESO AZUL y quedaron expectaculares
    ahora esta receta de koftas de pescado con su salsa y arroz la preparare por semana santa
    aqui en el Peru somos muy catolicos y seguimos la tradicion del pescado

    que sigan tus exitos felicitaciones

    luis miguel

    Reply
    • Nagi says

      April 6, 2023 at 6:28 am

      Hola Luis, ¡muchas gracias por tu hermoso mensaje! Me alegra mucho que te gusten las alitas, ¡estoy un poco obsesionada con ellas! La salsa de queso azul! – N x

      Reply
  19. Amy says

    April 6, 2023 at 3:01 am

    This looks superb! I am making it tonight!

    Reply
    • Nagi says

      April 6, 2023 at 6:29 am

      Hope you love them Amy! I’m making them this weekend too 🙂 N x

      Reply
  20. Kay says

    April 6, 2023 at 2:42 am

    This looks fab but don’t understand whether you do or don’t like sardines for this recipe as you put : ““fishy-fish” like sardines and mackerel (use this recipe for sardines,”

    Reply
    • Nagi says

      April 6, 2023 at 6:30 am

      Hi Kay! No to sardines for this one 🙂 Let me tidy up my writing! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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