Fish balls: the quick recipe to prepare them fried and baked

The fish balls they are gods tasty cod bitessoft inside and wrapped in a crispy and golden breadcrumbs flour, eggs and breadcrumbs.

They are ideal for use as both second dish that, like antipasti oh finger food for a buffet or an aperitif with friends. In particular, they are an original and delicious idea to include fish in the diet of childrenwho will appreciate its taste and its small and round appearance.

Their preparation is simple and quick: we start with cod-based dough, fresh or frozen and left to thaw for a few hours, to which we add parsley, salt, parmesan, breadcrumbs and green olives, then we give the form meatballs and choose the type of cooking you prefer. Excellent fries in abundant oil, you can also Cook in the oven for a lighter result.

We prepare them without potatoes but, to have even softer and softer meatballs inside, just add them to the dough after boiling and mashing them: you will do so fish balls and potatoes, excellent especially to serve the little ones. If you prefer, you can replace cod with hake filletshe perchthe sea ​​bassIsea ​​bream or even a mix of different fillets and pieces of fish, either frozen food this Costs.

These meatballs are excellent with a vegetable-based side dish, a mixed salad or baked potatoesor even dipped in a hello yogurt sauce or in a Classic Mayonnaise.

Discover all the steps to prepare them, and if you are looking for other ideas to cook fish in a tasty way, try this variant with fishball sauce of the plaice dumplings.

How to prepare fish balls

A few hours before making the fishballs, take the cleaned cod fillets out of the freezer and place them in a bowl at room temperature. 1. If you prefer, you can take them out the day before and let them thaw in the refrigerator or, alternatively, buy fresh cod. While the cleaned fillets are thawing, soak the breadcrumbs in water. After the necessary time, fill the blender bowl with the fish fillets.

Add the parsley and turn on the mixer: you should obtain a homogeneous mixture. Once the basic dough is ready, pour it into a bowl, season with salt and pepper and add the chopped olives, parmesan and pressed and crumbled breadcrumbs. 2. If the mixture is difficult to work with, add a tablespoon of breadcrumbs at a time, until you reach the desired consistency.

Once the meatball dough is ready, wet your hands with a little water and shape the balls into the size you prefer 3.

Prepare the breadcrumbs in three bowls: one with the beaten egg, one with the flour and the third with the breadcrumbs and mixed sesame seeds. Flour the meatballs one by one, pass them in the egg then in the breadcrumbs and seeds mixture 4.

When all the meatballs are formed, choose the cooking you prefer. If you want to bake them in the oven, place them on a baking sheet lined with parchment paper. 5. Drizzle with olive oil and bake at 180°C, in a preheated convection oven, for 20-25 minutes, turning after the first 10-15 minutes to ensure even cooking and a crust. golden and crispy exterior.

For faster cooking, heat the seed oil in a saucepan to 175°C. Fry the meatballs for about 3 minutes, 2-3 at a time, to keep the oil temperature constant 6.

The fish balls are ready to eat: serve them still hot, accompanied by a fresh seasonal salad seven.

Tips

To make the breading extra crispy, add a little corn flakes crumbled with breadcrumbs.

You can enrich the fish balls with smoked salmon, or with different types of olives, black and white. To give an exotic touch to the meatballs, you can then use the coriander instead of parsley.

storage

We recommend eating the fish balls on the spot and still hot. If they advance, they are preserved in the refrigerator by 2 days maxsealed in an airtight container.