Cod Fishballs

• Cod fillets: 2 3/4 cups (700 g)
• Bread crumbs: 1 cup (100 g)
• Parsley: 1 bunch
• Thyme: to taste
• Medium eggs: 2
• Garlic: 1 clove
• Fine salt: to taste
• Black pepper: to taste
• Parmigiano Reggiano (grated): 3/4 cup (80 g)
• All-purpose flour: as needed

For frying

• Peanut oil: as needed

• Start by placing the bread crumbs in a mixer, blend them finely, and transfer to a bowl.
• Remove the bones from the cod fillets using tweezers and chop them in the mixer for a few seconds.
• In a bowl, mix the chopped cod with the bread crumbs.
• Wash and chop the parsley, then add it to the bowl along with the thyme.
• Season with the crushed garlic and grated Parmigiano Reggiano.
• Incorporate the two eggs into the mixture.
• Adjust with salt and pepper to taste. Mix well to combine everything thoroughly.
• Using your hands, form walnut-sized balls with about 1 oz (30 g) of the mixture each.
• Place the balls on a tray; you will get about 20-25 balls. Roll them in flour.
• Fry the fishballs in batches of 2-3 at a time in hot peanut oil at around 340°F (170°C) for about 3 minutes.
• Once the fishballs are golden, remove them from the oil with a slotted spoon and place them on absorbent paper to drain the excess oil.
• Enjoy the cod fishballs hot or warm!