Avila's BBQ
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Avila’s BBQ Barbecue restaurant in Hebbronville
509 N Smith Ave, Hebbronville, TX 78361
Monday: 5AM-3PM | Tuesday: Closed | Wednesday: Closed | Thursday: Closed | Friday: 5AM-3PM | Saturday: 5AM-3PM | Sunday: 5AM-3PM
America/Chicago time zone
4.7 average rating from 45 reviews for Avila’s BBQ
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Business Name: Avila's BBQ
Address: 509 N Smith Ave
Hebbronville
Texas
78361
US
Hebbronville
Texas
78361
US
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Homemade Tartlet Shells (Fluted, Buttery, and Crispy)
Learn how to make crisp, fluted tartlet shells with pâte sucrée—perfect for quick filling. Includes blind-baking tips, storage, and make-ahead timing.Codfish Balls Recipe
Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
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Wash zucchini; trim ends. Cut in half crosswise; then cut each half into eight lengthwise strips.
Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
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Note: If electric skillet is used, set at 275ºF to 300ºF.
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