Servings
Font
Back
5.0 from 3 votes

Cheesy Cod Fish Balls

These cheesy Cod Fish Balls are so delicious and easy-to-make. Make them for appetizer, side dish, or even a main dish when served with some veggies and rice.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 30 -32 small cod fish bals
Calories: 84 kcal
Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 2 small-medium russet potatoes, peeled and cut into 1 inch chunks (about 2 cups mashed potatoes)
  • 550-600 g cod filets, cut into large chunks
  • 2 garlic cloves, pressed
  • 1 medium yellow onion, grated and juices squeezed out
  • 1 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped dill
  • 1 tbsp extra virgin olive oil
  • 1 cup panko breadcrumbs
  • zest of 1 lemon
  • 2 eggs, whisked
  • 30-32 small cubes of mozzarella cheese (about ½ inch squares)
  • avocado oil for frying

Instructions

    Cup of Yum
  1. Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.
  2. Put the potato pieces in a pot with cold salted water and bring to a boil. Cook until fork tender, about 20-25 minutes.
  3. When the potatoes are done, drain the water and then add the potatoes to a medium bowl. Mash the potatoes and set aside.
  4. When the oven is preheated, add the cod pieces to the parchment paper lined baking sheet and bake until cooked through, about 10 minutes. Set the cod aside to cool for a few minutes.
  5. Once the cod has slightly cooled, use a fork (or forks) to pull apart / shred the cod.
  6. Add the shredded cod to the bowl with the mashed potatoes, along with the pressed garlic, grated onion, salt, pepper, chopped parsley, chopped mint, chopped dill, olive oil, panko breadcrumbs, lemon zest and whisked eggs. Mix until well combined.
  7. Cover the bowl set in the fridge for 2 hours, until everything is completely cooled and firm to the touch.
  8. Once fully cooled, scoop out 2 tablespoons per ball, gently push a piece of mozzarella cheese into the center of the ball and roll into balls around the mozzarella. Set aside on a plate. This should yield 30-32 cod fish balls.
  9. To fry: Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles.
  10. Set aside a plate with a paper towel on it. Fry the cod fish balls in batches, for about 5-7 minutes, rotating about halfway through to ensure golden brown colour all around. Make sure you don't crowd the pan when frying.Once fried, set aside fried cod fish balls on the paper towel and repeat until all of the cod fish balls are fried.  If you find the cod fish balls are getting too dark in colour, turn the heat down a bit. Serve immediately.

Notes

  • Make sure you let the cod fish ball dough rest in the fridge for 2 hours to ensure the cod fish balls stay together when frying.
  • Serve these cod fish balls as a delicious appetizer!

Nutrition Information

Calories 84kcal (4%) Carbohydrates 5.3g (2%) Protein 5.5g (11%) Fat 4.7g (7%) Saturated Fat 0.6g (3%) Polyunsaturated Fat 0.7g Monounsaturated Fat 3.1g Cholesterol 21.4mg (7%) Sodium 139mg (6%) Fiber 0.5g (2%) Sugar 0.5g (1%)

Nutrition Facts

Serving: 30-32 small cod fish bals

Amount Per Serving

Calories 84

% Daily Value*

Calories 84kcal 4%
Carbohydrates 5.3g 2%
Protein 5.5g 11%
Fat 4.7g 7%
Saturated Fat 0.6g 3%
Polyunsaturated Fat 0.7g 4%
Monounsaturated Fat 3.1g 16%
Cholesterol 21.4mg 7%
Sodium 139mg 6%
Fiber 0.5g 2%
Sugar 0.5g 1%

* Percent Daily Values are based on a 2,000 calorie diet.