Using as an excuse March’s 25th, a day that we celebrate through a national fish eating, I decided to show you today a different version of a meze made of fish.
Today I cook fishballs with fresh hake, dill and potatoes.
- 500 g potatoes
- 500 g hake fillet (you may also use frozen hake fillet)
- 2 teaspoons of olive oil
- 2 spring inions, thinly sliced
- 2 teaspoons thinly cut dull
- A bit of flour
- 2 eggs, beaten
- ¾ of a cup rusk powder
- Peel the potatoes, wash them and cut them into pieces.
- Put them inside a pan, fill it with cold water and cook them for 20 minutes.
- Dry them off and smash them using a fork.
- Put the hake inside a pan and fill it with water until the hake is covered.
- Cook it for 5 minutes.
- Allow it to cool down and then chop it with your hands.
- Transfer it to the bowl with the potatoes and add the rest of the ingredients.
- Stir and shape into small fishballs.
- Put them in a plate and transfer them to the fridge for 30 minutes to set.
- In a bowl, add some flour, salt and pepper.
- In another bowl add the eggs and in a third the rusk powder.
- One by one, dip the fishballs inside the flour, the egg and finally the rusk, always with this same succession.
- Fry them for around 4 minutes, over high heat in a small frying pan with olive oil.
- Fry them in small groups of 3-5 fishballs every time and then dry them off on kitchen towel.