This Fish Balls recipe has been published after the fall of the Ottoman Empire, in 1926. You can try it with many different types of fish, including sea bass, catfish and Atlantic bonito.
Difficulty 3.5 out of 10
- 1 kg Atlantic Bonito
- 2 eggs
- 1/4 bunch of flat leaf parsley
- 1 cup bread crumbles
- 2 medium sized onions
- 1/2 teaspoon pimento
- 1/2 teaspoon ground black pepper
- ~1 cup olive oil
- 1 teaspoon salt
Clean and wash the fish and poach for 20 minutes in boiling water.
Remove the skin and the bones from the fish and keep the meat in a deep bowl.
Grate the onions and finely chop the parsley and add them to the fish meat.
Add the bread crumbles, black pepper, salt, eggs and pimento to the bowl and knead well.
Make balls of your preferred size and fry them in olive oil.
Tips and Tricks for Fish Balls
For the related tips and tricks on this dish, check: