Hungarian Fish Meatballs

Fish meatballs made of fish meat and other ingredients, wrapped in triple coating, fried until golden brown, served sprinkled with sweet paprika and drizzled with lemon juice.

Ingredients:

400 g caper – boneless fillet 50 mlmilk 1 handful chopped parsley 1 pk croutons ground pepper oil salt For the triple layer: 250 g of breadcrumbs 100 g of plain flour 2 pcs of eggplant For garnish: 1 pc bunch of parsley sprigs lemon juice for drizzling sweet paprika for sprinkling

Procedure:

1. Mix the fish meat with the moistened roll, beaten egg, finely chopped parsley, salt and ground pepper
3. Coat in plain flour, beaten eggs, breadcrumbs and fry in heated oil until golden brown
5. Divide the parsley leaves into individual parts, fry sharply and briefly in heated oil, drain on a napkin
6. Sprinkle the meatballs with lemon juice, sprinkle with ground sweet paprika, fried parsley and serve with boiled potatoes.