Little cod fishballs, a delicacy to serve as an appetizer with a structured sparkling white wine or as a nice starter. This recipe makes you recycle all those imperfect cod pieces, not useful to prepare filet or slices.

Read the recipe and you will learn how easy it is!



500 g of soaked cod (to remove salt)

50 g of bread crumb

few drops of milk

1 small clove of garlic

1 tbsp of chopped parsley

1 beaten egg (to add little by little)

2 tbsp of pecorino cheese


evo oil to fry



Peel and chop the soaked cod and in a big bowl add chopped bread crumb, squashed garlic, chopped parsley, beaten egg (add it little by little, could be necessary just a bit of it), pecorino cheese, pepper and few drops of milk to blend the compound if necessary. Don’t add salt, cod is savoury by itself.

Work the compound with the hands and make little fishballs, then flour and fry them in abundant evo oil until golden brown.

And it’s done, what a delicacy!

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