The codfish meatballs are delicious crispy bites on the outside and soft on the inside. Serve as an appetizer if made small, or enjoy as a main course if large like classic meatballs, accompanied by a side of vegetables or a mixed salad. Or you can make tasty fish burgers with the same mixture. Let’s go to the kitchen and see how to make the codfish meatballs.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6/8 people
- Cooking methods: Air frying, Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz codfish fillets (frozen)
- 8 cups sandwich bread
- 2 eggs
- 1 lemon (grated zest)
- to taste salt
- to taste extra virgin olive oil
- to taste breadcrumbs (for coating)
Tools
- 1 Oil Sprayer
- 2 Bowls
- 1 Air Fryer GourmetMAXX
- 1 Air Fryer Parchment Paper
- 1 Reusable Baking Mat
Steps
Season the codfish fillets with salt and a drizzle of oil (I use the sprayer) and cook in the air fryer at 320 °F for 10 minutes, then let them cool. In a bowl, transfer the soaked, squeezed, and crumbled bread, add the eggs, grated lemon zest, crumbled codfish fillets, salt, and mix the ingredients with your hands until you obtain a homogeneous mixture. Cover the bowl and let it rest in the fridge for 30 minutes. After resting, form meatballs weighing 1.5 oz each, and roll them in breadcrumbs. Place the meatballs in a baking dish or directly on the oven tray with a reusable baking mat, drizzle with a little oil, and bake at 355 °F for 20/25 minutes, turning them halfway through cooking. Serve the codfish meatballs hot.
Notes
Before cooking the fish, always check for bones and remove them with the appropriate fish tweezers.
