Polpettes - Venetian Jewish Fish Balls

Course: Appetizer

Cuisine: Italian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 316kcal

About 4 slices white bread crust removed
Fish cooking water where the fish was cooked with celery, carrot, onion, or vegetable stock
2 pounds leftover cooked fish white
2 anchovies salt-or oil-packed, drained and minced (optional)
Salt and pepper to taste
1-2 tablespoons freshly minced parsley
Large pinch each nutmeg and cinnamon optional; or thyme
2 medium/large eggs
Flour to dredge
Olive oil for frying

Soak the bread in the broth or fish stock until soft. Drain and squeeze.
Mash the fish with the bread and anchovies, season with salt and pepper, add the parsley and spices. Taste and adjust the salt if needed.
Add eggs, combine well and allow to rest in the fridge for a few minutes. If it’s still too soft you can add a tablespoon of bread crumbs.
With wet hands, form little balls (about 1 to 1 /2” in diameter. Dredge them in flour and deep fry in olive oil, in a deep fryer or in a heavy pot with tall sides. To deep fry, heat at least 2" of the olive oil to frying temperature (you can test it by dropping a small piece of bread in the oil: if lots of little bubbles form around the bread, the temperature is right). Fry in small batches until golden all over, turning to cook evenly.
Remove with a slotted spoon and transfer onto a platter lined with several layers of paper towels. Serve warm.