Polpette di pesce, are crispy and aromatic fishballs, the size of a plump walnut, prepared with cod and flecked with thyme and parsley. Whether fried, baked or stewed with tomato, these tiny beauties are easy and fun to make and super delish. A dish that everyone likes.
Bite-sized polpette di pesce is super versatile. Here are some ways to serve them.
- Serve with lime wedges as a starter.
- Serve with a crisp green salad for lunch, drizzled with some pesto sauce.
- Make a fish meatball sub. Place a few of the fishballs stewed in tomato sauce inside a kaiser bun topped with some cheese. Grill till cheese just melts.
- Serve over spaghetti drenched with tomato sauce and grated parmesan. Polpette di pesce is not traditionally served with pasta but hey, how does that matter. Tastes awesome.
If you want a lighter version, you can bake the meatballs. Once prepped, place them on a baking tray lined with parchment paper, sprinkle with a little oil and bake in a preheated oven at 425 ° F for 12-15 minutes.
Polpette di pesce al sugo or fishballs stewed with tomatoes make for an even tastier meatball. Fry the prepared fishballs in hot oil for a couple minutes per side. Then immerse them in the pan of tomato sauce and cook for 15 minutes till plump.
Italian fish meatballs
Ingredients: (Makes 24)
2 lbs skinless fish fillets (I used cod)2 medium potatoes, boiled and mashed well
1 small red onion, chopped fine
1 egg, lightly beaten
2 cloves of garlic, minced
½ tsp lime zest
4 tbsp parmesan, grated
2 tbsp fresh cilantro, chopped fine
2 tbsp panko breadcrumbs
1 tbs Italian seasoning
1 tbsp hot sauce (optional)
Salt and black pepper to taste
Vegetable oil for frying
- Steam the fish until it flakes easily,, about 10 minutes. Allow it to cool slightly, then flake with a fork.
- In a bowl combine the fish, mashed potato, chopped onion, egg, cilantro, Italian seasoning, parmesan, lime zest, garlic, hot sauce, salt, and pepper. Combine the mixture well.
- Take handfuls of the mixture and shape into small balls. Roll over bread crumbs and set aside.
- Place the prepared fish balls in the fridge, covered for about half an hour. (see note below)
- Heat the oil in a deep pan to medium high heat (till breadcrumb sizzles and turns golden when dropped). Deep fry the fish cakes in batches, turning around until golden and crispy on all sides.
- Drain on paper towel and serve hot with lime wedges.
Note: Chilling the meatballs helps to set the shape and makes it easier to fry. It is a great make ahead tip for when you are serving fish balls for a party. Prep the fish balls till this stage and refrigerate the day before. Just fry before serving.
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