Cod Fishballs, simple and tasty, can be prepared in no time, especially if you use fresh cod already cleaned by your trusted fishmonger, or even frozen. I often make them as an appetizer, giving them a rather small shape, otherwise as a dish certainly doubling their size.
You can serve them simply as they are, or accompany them with a spreadable yogurt cream, or homemade sour cream, a fresh avocado and lemon cream…all dips that pair really well with fried cod fishballs.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1.3 lbs cod
- 1 clove garlic
- to taste chopped parsley
- 1 lemon zest
- 2 eggs
- 2/3 cup breadcrumbs
- 1/2 cup grated Pecorino Romano
- to taste breadcrumbs
- to taste peanut oil
Tools
- Scissors
- Bowl
- Plate
- Small pot narrow but with high edges for frying
- Paper towels
- Tray
Instructions
First of all, organize your workspace with all the ingredients, already measured, so that everything is within reach.
In a large bowl, place the cod cut into small pieces with scissors for the less experienced, but also with a knife point for the more experienced.
Add the chopped garlic and parsley, the grated lemon zest, but also the eggs, the grated Pecorino, and the breadcrumbs.
Mix well with your hands, and let it rest so that the cod fishball mixture can absorb the flavors, for about twenty minutes.
Meanwhile, prepare a narrow pot with high edges, so that you don’t consume much oil, you can fry in plenty of peanut oil: the best for frying.
Put some breadcrumbs on a plate, form the fishballs with your hands to the size you prefer, roll them in the breadcrumbs and throw them into the hot oil.
Usually the oil should reach a temperature of 356°F, but if you don’t have a food thermometer, don’t worry: just dip the tip of a toothpick, and if bubbles form all around, the oil will be ready.
Cook your cod fishballs until they turn golden, and drain them on a tray lined with parchment paper, so that they lose all the excess oil.
Serve them very hot, but even at room temperature, they are still very good.
Tips and Variations:
You can easily prepare the cod fishballs even the day before, storing them in the fridge, as they will definitely become more flavorful.
If you don’t like Pecorino Romano, feel free to use Parmesan, or any other cheese you prefer, or none at all, in which case, add some salt.
For those with celiac disease, you can opt for rice flour to mix into the fishballs and corn flour for the outer coating.
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