INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 15 MIN          COOKING TIME: 15 MIN          SERVINGS: 4          COST: MEDIUM

1/2 LB. CODFISH, DICED

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1 GARLIC CLOVE, CHOPPED

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1 TBLESPOON PARSLEY, CHOPPED

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1 EGG

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2 TBLSPOONS BREAD CRUMBS

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SALT AND PEPPER TO TASTE

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FLOUR AS NEEDED

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VEGETABLE OIL FOR FRYING

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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.

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USING A TEASPOON, MAKE SMALL MEATBALLS AND ROLL THEM IN THE FLOUR

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HEAT THE OIL AND FRY THE MEATBALLS, ABOUT 5 MINUTES OR TILL COOKED AND GOLDEN BROWN.

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PLACE THE MEATBALLS ON KITCHEN PAPER TOWEL TO DRAIN THE EXTRA OIL AND SALT.

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SERVE THE CODFISH MEATBALLS HOT AS A FISH APPETIZER

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