DIFFICULTY: LOW PREP. TIME: 15 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: MEDIUM
1/2 LB. CODFISH, DICED
1 GARLIC CLOVE, CHOPPED
1 TBLESPOON PARSLEY, CHOPPED
1 EGG
2 TBLSPOONS BREAD CRUMBS
SALT AND PEPPER TO TASTE
FLOUR AS NEEDED
VEGETABLE OIL FOR FRYING
RECIPE
PLACE BREAD CRUMBS, CODFISH, EGG, PARSLEY, GARLIC, SALT AND PEPPER IN A LARGE BOWL. STIR. THE MIXTURE WILL BE VERY SOFT AND A LITTLE LIQUID, IF YOU THINK IT IS TOO LIQUID ADD A LITTLE MORE BREAD CRUMBS.
USING A TEASPOON, MAKE SMALL MEATBALLS AND ROLL THEM IN THE FLOUR
HEAT THE OIL AND FRY THE MEATBALLS, ABOUT 5 MINUTES OR TILL COOKED AND GOLDEN BROWN.
PLACE THE MEATBALLS ON KITCHEN PAPER TOWEL TO DRAIN THE EXTRA OIL AND SALT.
SERVE THE CODFISH MEATBALLS HOT AS A FISH APPETIZER