Chef Chuck's Fried Cod Fish Balls

Italian Fish balls

  • 30 mins
  • 10 ingredients

Ingredients

  • 2 lbs cod fillets
  • 4 medium potatoes, peeled and cut into quarters
  • 1 small onion, grated
  • 1 egg, lightly beaten
  • 2 tbs milk
  • 2 tbs fresh parsley, chopped
  • 2 tbs bread crumbs or cracker crumbs
  • 1 tbs oregano
  • kosher salt and black pepper to taste
  • vegetable oil for frying
  • Add the fish to a steam basket over boiling water and  steam until it easily flakes, about 10 minutes.
  • Meanwhile add the potatoes to a pot filled with cold water and boil for about 15-20 minutes or until pierced easily with a fork. Once the potatoes are cooked, drain and mash well or put through a potato ricer.
  • Allow fish to cool slightly, then flake with a fork.
  • In a bowl add the flaked fish, mashed potato, grated onion, beaten egg, milk, parsley, oregano, salt and pepper.
  • Combine the mixture well, then take a small handfuls of the mixture, roll into balls, (smaller than a golf ball), flatten it slightly, and set aside.
  • Place the prepared fish cakes into the fridge, covered for 30-45 minutes.
  • Place the oil in a heated saute pan and cook the fish cakes in batches, turning over once until golden and crispy on both sides.

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