To prepare these delicious fish meatballs, we start by ensuring that we have fresh fish. The fish is boiled in salted water, being careful not to leave it on the heat for too long, just until it begins to detach easily from the bone. This is a crucial step, as overcooking will make the fish dry and tasteless. Once the fish is boiled, we let it cool. Once it has cooled enough to be handled, we will carefully separate the meat from the bones, ensuring that no bone fragments remain in the mixture.
After obtaining the fish meat, we pass it through the meat grinder, using the smaller mesh to achieve a fine texture. Now it's time to take care of the onion. It is cut into four parts and sautéed in 50 ml of oil until it becomes transparent and starts to take on a slight golden hue. The sautéed onion will add a sweet and aromatic flavor to the dish. Once the onion is ready, we will also pass it through the meat grinder, perfectly integrating it into our mixture.
Now, in a large bowl, we combine the fish meat with the chopped onion, add the bread crumb that has been soaked in water and well squeezed, the crushed garlic, and the eggs. Finely chopped fresh parsley adds a note of freshness and color. All ingredients are mixed very well so that the flavors combine and the mixture becomes homogeneous. Finally, it is important to season the mixture to taste, adding salt, vegeta, and pepper, so that each bite is full of flavor.
From the obtained mixture, we form balls of the desired size, which we coat in breadcrumbs. This step will give the meatballs a crispy and appetizing crust. In a deep pan, we heat the oil until it reaches the right temperature, then fry the meatballs on each side until they become golden and crispy. It is important not to overcrowd the pan, so that each meatball gets even heat. Once fried, we remove them to an absorbent paper towel to eliminate excess oil. Served hot, these fish meatballs are ideal to be accompanied by a fresh salad or flavorful sauces, being a delicious dish both as an appetizer and as a main course.
After obtaining the fish meat, we pass it through the meat grinder, using the smaller mesh to achieve a fine texture. Now it's time to take care of the onion. It is cut into four parts and sautéed in 50 ml of oil until it becomes transparent and starts to take on a slight golden hue. The sautéed onion will add a sweet and aromatic flavor to the dish. Once the onion is ready, we will also pass it through the meat grinder, perfectly integrating it into our mixture.
Now, in a large bowl, we combine the fish meat with the chopped onion, add the bread crumb that has been soaked in water and well squeezed, the crushed garlic, and the eggs. Finely chopped fresh parsley adds a note of freshness and color. All ingredients are mixed very well so that the flavors combine and the mixture becomes homogeneous. Finally, it is important to season the mixture to taste, adding salt, vegeta, and pepper, so that each bite is full of flavor.
From the obtained mixture, we form balls of the desired size, which we coat in breadcrumbs. This step will give the meatballs a crispy and appetizing crust. In a deep pan, we heat the oil until it reaches the right temperature, then fry the meatballs on each side until they become golden and crispy. It is important not to overcrowd the pan, so that each meatball gets even heat. Once fried, we remove them to an absorbent paper towel to eliminate excess oil. Served hot, these fish meatballs are ideal to be accompanied by a fresh salad or flavorful sauces, being a delicious dish both as an appetizer and as a main course.
Ingredients
1.5 kg of smaller fish (I used carp, bream, and perch) 2 slices of bread 3 eggs 1 head of garlic 3 onions 1 bunch of parsley salt and pepper to taste breadcrumbs oil for frying