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Cod and potato balls

Fish main course, appetizer or delicious aperitif

by Ada Parisi
5 min read
Polpette di baccalà e patate

Cod and potato meatballs are a delicious and tasty recipe, Perfect as an appetizer, Second course or aperitif finger food. Like all FISH MEATBALLS, are Suitable for recycling leftover ingredients and they are very easy to prepare. They can be fried, as I did, but also prepare in the oven or in the air fryer. See how easy they are to prepare by following the VIDEO RECIPE stepping on my YouTube channel. Similar to TUNA AND POTATO MEATBALLS, where tuna in oil or au naturel is used, Cod and potato balls are really quick and easy to make.

Of course, you can also prepare cod and potato balls using fresh cod, the result will be good anyway. The cod, In fact, It's nothing but salted cod, Like stockfish, it is nothing more than dried cod. If you want to know more, you can read my article on COD’ And STOCKFISH: DIFFERENCES AND USES IN THE KITCHEN. And of course consult all my RECIPES WITH COD’.

Some blend the cod into a cream and then mix it with mashed potatoes. I, on the other hand, prepare coarser meatballs and I crush both the cod and the potatoes coarsely, in order to obtain consistent and firm meatballs. Of course, you are free to do as you please. The dough for the cod and potato balls is really very simple: You just have to add an egg, parsley, lemon zest and grated cheese. For me, pecorino cheese, which gives this second course of fish an extra edge.

I suggest you also try the SQUID MEATBALLS, which are prepared with raw and finely chopped squid: a recipe that I learned at La Maddalena and fell in love with. And the FISHBALLS MESSINA STYLE, A typical recipe from my city. Is, as a basic recipe for all fish balls, You can use the one of the FISH BALLS WITH TOMATO SAUCE, even using different types of fish together. They will be even tastier. And now I wish you good day!

Polpette di baccalà e patate

COD AND POTATO MEATBALLS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

400 grams of cod already soaked

300 grams of boiled potatoes

salt and pepper

a small egg

30 grams of grated pecorino romano Pdo

a tablespoon of extra virgin olive oil

a little grated organic lemon zest

parsley

breadcrumbs for the breading

oil for frying

Procedure

Cod and potato balls

Before preparing these delicious cod and potato meatballs, watch this short VIDEO RECIPE. Boil the potatoes in salted water, Peel and mash them with a fork while they are still hot. I prefer to leave the potatoes in coarse pieces, in order to obtain rather consistent meatballs. But if you want, you can also use a potato masher.

Boil the cod in unsalted water. Remove the skin and any bones and chop it. Join it with potatoes. Add the whole egg, finely chopped parsley and grated lemon zest. Add the extra virgin olive oil and grated cheese, if you've decided to put it, then add salt and pepper to taste. I recommend: Before adding the salt, taste the dough, because the cod is preserved in salt, It may have retained some flavor despite the soaking.

Once the dough has been prepared, With slightly moistened hands, form meatballs of the shape you prefer: oval or round. Bread the meatballs in breadcrumbs to which you have added a pinch of salt.

BAKING IN THE OVEN: Preheat oven to 200 degrees static. Line a baking sheet with parchment paper, grease with extra virgin olive oil and arrange the meatballs. Bake the cod and potato balls in the oven for about 15 minutes, turning them halfway through cooking. Meatballs must be golden, to speed it up you can, in the last minutes of cooking, move the oven to ventilated mode.

Fried: Fry the meatballs in plenty of high oleic peanut or sunflower oil at 170 degrees (you need a kitchen thermometer) until golden brown.

IN THE AIR FRYER: Sprinkle the meatballs with a little extra virgin olive oil and cook them for 10-12 minutes at 190 degrees.

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