Blackened fish meatballs

Name: Blackened fish meatballs
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Cod fillet; 6 TABLESPOONS Oil; 1 Organic Lemon; 1 Egg (Gr. M); 6 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Flour

AUTHOR
Lenora Decker

DIFFICULTY
medium

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
7-10 Tbsp Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Cod fillet
6 TABLESPOONS Oil
1 Organic Lemon
1 Egg (Gr. M)
6 TABLESPOONS Breadcrumbs
4 TABLESPOONS Flour

Directions

1
2 teaspoons of paprika, 1 teaspoon each of cayenne pepper and oregano, 1⁄2 Mix salt and some pepper. Rinse fish, dab dry and season all around with the herb-spice mix. Heat 2 tablespoons of oil in a coated frying pan. Fry the fish for 2-3 minutes on each side in portions.
2
Wash the lemon hot, dry and grate the peel thinly. Halve the fruit, squeeze out one half. Roughly pluck the fish with a fork. Mix with egg, lemon peel, 2 tbsp. juice, breadcrumbs and flour.
3
Shape into about 16 meatballs. Heat 4 tablespoons of oil in a frying pan bit by bit. Fry the meatballs in it in portions on each side for about 3 minutes. Tastes great with potato salad.