The codfish balls and chives are a tasty second course that everyone always loves, especially the little ones. They are nothing more than a variant of the recipe for spinach and potato balls in the skillet, equally simple and quick to prepare.
To make them, I used frozen cod, but you can also make them with fresh cod purchased from the fishmonger. You can also substitute cod with salmon, tuna, or other firm and tasty fish.
The coating of these croquettes is made with corn flakes, which you can replace with coarsely crushed potato chips or classic breadcrumbs. You can fry them, bake them in the oven, or cook them in a skillet like I did.
The other night when I prepared them, they disappeared in no time, and as often happens, the youngest in the family asked me to make them again. These delicious croquettes are perfect for lunch, dinner, or sharing with friends. What do you say, shall we make them together? Then read the recipe, because the pan-fried codfish balls will be ready in a click!
If you are interested in other meatball recipes, also read:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 15 balls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 18.90 (Kcal)
- Carbohydrates 0.67 (g) of which sugars 0.08 (g)
- Proteins 3.29 (g)
- Fat 0.36 (g) of which saturated 0.15 (g)of which unsaturated 0.21 (g)
- Fibers 0.06 (g)
- Sodium 122.67 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz codfish
- 1 egg
- 0.18 oz chives
- salt (to taste)
- pepper (to taste)
- 1.5 oz corn flakes (for coating)
Tools
- 1 Blender
- 1 Skillet – non-stick
- 1 Pressure Cooker
Steps
First, steam the fish. If you use frozen fish, let it thaw for 12 hours in the refrigerator. Otherwise, you can also use fresh fish purchased from your trusted fishmonger, asking them to clean and debone it. Then place it in the pressure cooker with the basket and some water and cook it for 2 minutes from the start of the whistle. Obviously, the cooking time depends on the type of pressure cooker you have. Also, when adding water to the pot, make sure it doesn’t come into contact with the fish; otherwise, it would be boiled rather than steamed.
Cooking the fish in the pressure cooker helps maintain its nutritional properties. After the cooking time, gradually release the steam, open the pot, and place the fish on a plate to cool.
In the meantime, coarsely blend the corn flakes. You can use a blender by pulsing it multiple times, or you can put the corn flakes in a plastic food bag and crush them with a rolling pin. Remember, in both cases, be careful not to over-crumble the corn flakes, but leave them rather coarse.
After the cooling time, pour the fish into a blender with chives, egg, salt, and pepper. Then blend until you get a smooth and homogeneous mixture.
Then, with the help of a teaspoon, take a portion and shape the balls, slightly flattening them with your hands. Then roll them in the cornflake coating and cook the croquettes in a skillet with oil for 3 or 4 minutes per side, or until golden brown.
Transfer the meatballs to paper towels and serve them hot with salad, with baked potatoes or mayonnaise.
Variations and Tips for Codfish Balls
Codfish balls can be stored in the refrigerator for a maximum of one or two days, in a container with a lid. I recommend preparing them in advance and cooking them at the last moment. You can also bake them in the oven at 356°F for 25 minutes or fry them in plenty of seed oil.
FAQ Questions and Answers for Codfish Balls
What other types of fish can I use?
You can substitute cod with salmon, tuna, or other firm and tasty fish.
