Italian Cod Fritters (polpette di merluzzo) are a quick and delicious way to enjoy fish in a fun, new form.
You can make them using fresh cod fillets from your fishmonger or even frozen fillets, which are handy to keep in the freezer for whenever you need them.
Besides the cod, you only need a few simple ingredients you likely already have at home: eggs, chopped parsley, bread, and grated Parmigiano Reggiano cheese.
These fried cod fritters are golden, crispy, and absolutely irresistible!
You can serve them warm, but they taste just as great cold, paired with your favorite side dish.
They’re perfect for a family lunch, even for kids, or a casual dinner with friends. You can also make them smaller for a fun finger food option during cocktail hour or at a party buffet.
Making them is very easy: once you remove any leftover bones from the fish fillets, blend the fillets in a food processor with some crumbled bread. Then, mix everything in a bowl with grated cheese, an egg, crushed garlic, a little chopped parsley, and a pinch of lemon zest. You’ll end up with a soft but firm mixture that’s ready to shape into balls.
Next, roll the fish balls in a coating of flour and breadcrumbs, which will turn a beautiful golden brown and become crispy when fried.
Follow my step-by-step instructions and tips to learn how to make the perfect crispy Italian cod fritters!
Ingredients
- Prep Time: 15 Min
- Cook Time: 20 Min
- Servings: 4-6 (~20 cod balls)
For the Cod Balls
- 500 g (1.1 pound) of cod fillets
- 2 eggs
- 50 g (½ cup) of grated Parmigiano Reggiano
- 100 g (~3 slices) of loaf bread
- 1 clove of garlic
- 2 tablespoon chopped parsley
- the zest of ½ organic lemon
- salt to taste
The Breading
- 4 tablespoons of flour
- 4 tablespoons of breadcrumbs
For Frying
- 1 liter (4 cups) of peanut oil or another vegetable oil for frying
Kitchen Tools and Equipment
You’ll need a few simple tools for this recipe:
- Fish bone tweezerfs: A special tool to easily remove any small bones from the cod fillets.
- Electric food chopper: This helps blend the fish quickly and evenly, making the preparation easier.
- Medium-sized frying pan: Choose a pan with high sides, perfect for frying a few fritters at a time while using less oil.
- Slotted spoon: Ideal for lifting the fritters out of the hot oil without bringing too much oil with them.
- Frying pan with basket (optional): Some frying pans come with a built-in basket, making it even easier to lift and drain the fritters from the oil.
- Paper towels or blotting paper: Use these to drain any excess oil from the fried fritters, keeping them crispy and light.
Instructions
Step 1) - To start making the cod fritters, first remove any bones from the cod fillets using a pair of tweezers. Then, cut the fillets into smaller pieces. Rinse the pieces under cold water and pat them dry with paper towels to remove any moisture.
Cut the cod fillets into smaller chunks and place them in a blender.
Add the bread, making sure to remove any hard crust. Blend everything together until you get a smooth mixture without any large pieces.
Step 2) - Transfer the blended cod mixture to a bowl. Add the minced garlic and chopped parsley to give it extra flavor. Then, mix in the eggs and grated Parmigiano cheese. Season the mixture with a pinch of salt. Stir everything together well.
Step 3) - Add the grated zest of about half of an organic lemon. This will give the fritters a fresh, zesty flavor.
Mix again and let the mixture rest for about 10 minutes to help the flavors blend.
While the mixture is resting, prepare the coating. In a separate bowl, combine the flour and breadcrumbs. This will be used to coat the fritters before frying.
Step 4) - Form medium-sized balls or patties from the cod mixture. Roll each one in the flour and breadcrumb mixture, making sure they are evenly coated.
Step 5) - Place them on a floured plate once they are ready. Heat the oil in a frying pan and, when it’s hot enough, fry the fritters a few at a time. Cook them until they turn golden brown.
Step 6) - Use a slotted spoon to remove the fritters from the oil and place them on paper towels to drain off any excess grease.
Once all the fritters are fried, transfer them to a serving dish. You can serve them hot or lukewarm, depending on your preference.
YOU MUST ALSO TRY:
- Italian Fried Meatballs
- Italian Meatballs in Tomato Sauce (Polpette al Sugo)
- Baccalà alla Livornese (Salt Cod and Potatoes in Tomato Sauce)
- Creamed Salt Cod with Potatoes
Storage
You can store the cod fritters in an airtight container in the refrigerator for up to 1-2 days.
When you're ready to serve them again, I recommend reheating them in the oven or air fryer for a few minutes. This will make them taste as fresh as when they were first made.
Tips and Variations
Baking Instead of Frying: If you’d rather not fry the cod fritters, you can easily bake them in the oven. Simply place the cod balls on a baking sheet lined with parchment paper and lightly grease the surface. Bake at 180°C (350°F) for about 20 minutes. This method is an option that still gives you tasty, crispy fritters.
Making a Tasty Sauce: A delicious alternative to frying is to cook the fritters in a flavorful tomato sauce. You can also use this sauce to reheat leftover fried fritters. To make the sauce, heat a clove of garlic in a pan with 2 tablespoons of extra virgin olive oil and 2 basil leaves. Add about 500 ml (2 cups) of tomato passata and let it simmer. If you’re using already-cooked fritters, simmer them in the sauce for 10 minutes. If the fritters are raw, cook them in the sauce for about 30 minutes. This will give you a mouth-watering dish with a rich sauce that can even be used to dress pasta!
Using Different Fish For a lighter flavor, you can try making these fritters with other types of fish. Fish like sole, sea bass, or hake work really well in this recipe. They give a more delicate taste while still being delicious.
Using Frozen Fish As mentioned in the introduction, you can also use frozen fish to make these fritters. While the flavor won’t be as intense as fresh fish, it’s a convenient and quick option. This way, you can enjoy a tasty fish meal more often, even when fresh fish isn’t available!
Recipe Card
Crispy Italian Cod Fritters (Polpette di Merluzzo)
Ingredients
For the Cod Balls
- 500 g cod fillets - 1.1 pound
- 2 eggs
- 50 g Parmigiano Reggiano - ½ cup of grated
- 100 g bread - ~3 slices
- 1 clove garlic
- 2 tablespoon parsley - chopped
- ½ lemon - the zest
- salt - to taste
For the Breading
- 4 tablespoons flour
- 4 tablespoons breadcrumbs
For Frying
- 1 liter vegetable oil - 4 cups of peanut oil or another vegetable oil for frying
Instructions
- To start making the cod fritters, first remove any bones from the cod fillets using a pair of tweezers. Then, cut the fillets into smaller pieces. Rinse the pieces under cold water and pat them dry with paper towels to remove any moisture.
- Cut the cod fillets into smaller chunks and place them in a blender.
- Add the bread, making sure to remove any hard crust. Blend everything together until you get a smooth mixture without any large pieces.
- Transfer the blended cod mixture to a bowl. Add the minced garlic and chopped parsley to give it extra flavor. Then, mix in the eggs and grated Parmigiano cheese. Season the mixture with a pinch of salt. Stir everything together well.
- Add the grated zest of about half of an organic lemon. This will give the fritters a fresh, zesty flavor.
- Mix again and let the mixture rest for about 10 minutes to help the flavors blend.
- While the mixture is resting, prepare the coating. In a separate bowl, combine the flour and breadcrumbs. This will be used to coat the fritters before frying.
- Form medium-sized balls or patties from the cod mixture. Roll each one in the flour and breadcrumb mixture, making sure they are evenly coated.
- Place them on a floured plate once they are ready. Heat the oil in a frying pan and, when it’s hot enough, fry the fritters a few at a time. Cook them until they turn golden brown.
- Use a slotted spoon to remove the fritters from the oil and place them on paper towels to drain off any excess grease.
- Once all the fritters are fried, transfer them to a se
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