in Italy

Fish and potato patties

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Ingredients for 4 servings:

  • 400 g fish fillet(s), e.g. sea bass
  • 4 medium-sized potatoes, cooked
  • 1 tbsp butter
  • 1 m.-sized egg(s)
  • 1 tbsp parsley, chopped
  • some flour, for turning
  • 1 liter oil, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

(Fish and potato balls), recipe from our cooking class in Tuscany

Fry the fish in butter. Chop the peeled potatoes with the fish and all other ingredients and mix. Form the mixture into balls and coat in flour. Deep-fry in hot oil. Drain on a kitchen towel and serve with fried onions, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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