Crunchy Fish Meatballs
- eggs - 1
- saffron - 1 pinch
- garlic - 2 cloves
- parsley - 3 tbsp
- fish - 8 oz (225 g), white
- bread - 2.5 oz (75 g), without the crust
- flour - 4 tbsp
- black pepper
- oil - for frying
Beat the egg with the saffron, then leave them aside for 5 min.
Mash together the garlic and parsley, add the fish and bread. Add the egg, season with salt and black pepper. Form 24 small meatballs from the mince.
Roll them in flour, season with salt and black pepper and braise them in the heated oil.
Drain them onto paper towels and serve right away with lemon slices.