Polpette di Merluzzo | Crispy Cod Fish Balls

Light, crispy, and full of flavor — these cod fish balls are a great way to turn simple ingredients into something special. Perfect as an appetizer, finger food, or part of a seafood feast. A squeeze of lemon on top and you’re in heaven!

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About This Dish

Polpette di merluzzo are a Southern Italian favorite, perfect for transforming simple cod into a delicious bite-sized treat. Traditionally served as part of an antipasto platter or as a party snack, these golden fish balls combine tender cod with fresh herbs and a hint of lemon zest for a flavor that’s both light and satisfying.

Ingredients (Makes About 20 Fish Balls)

Cod Fillets:	400 g
Egg:	1
Bread (soft interior):	100 g
Milk:	200 ml
Grated Cheese:	20 g (Parmesan or similar)
Fresh Parsley:	Chopped
Lemon Zest:	To taste
Fine Salt:	To taste
Breadcrumbs:	For coating
Seed Oil:	For frying

How to Make It

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins

Step 1: Soak the bread in milk until soft, then squeeze out excess liquid and set aside.
Step 2: Boil cod fillets in lightly salted water for 5 minutes, then drain and flake the fish.
Step 3: In a bowl, combine flaked cod, soaked bread, egg, grated cheese, parsley, lemon zest, and a pinch of salt. Mix until smooth.
Step 4: Shape the mixture into small balls (about the size of a walnut) and coat each with breadcrumbs.
Step 5: Heat seed oil in a deep pan. Fry the fish balls until golden and crispy on all sides. Drain on paper towels.
Step 6: Serve hot with a squeeze of lemon. Enjoy!

Tucci’s Tips

Use fresh cod for the best flavor, but frozen works if well-drained.

Add a touch of black pepper for extra depth.

Don’t overcrowd the pan when frying — work in batches for even crispiness.

Variations

Herb Boost: Add fresh dill or chives for a different aroma.
Cheese Twist: Mix in ricotta for a softer texture.
Light Option: Bake in the oven at 180°C for 15–18 minutes instead of frying.

Did You Know?

Historical Fact: Cod has been a staple in Southern Italy for centuries, often preserved as baccalà and used in festive dishes.

Fun Fact: In Naples, fish balls are a popular street food during Christmas and other holidays, paired with fried vegetables.

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Storage & Thank You

Store leftover fish balls in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C for 8–10 minutes for best results.

Can it be frozen? Yes — freeze uncooked balls on a tray, then store in freezer bags. Fry straight from frozen without thawing.

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