Now is the time of bonito. Here's how you can prepare delicious meatballs from them and cheer up fish lovers, and even those who aren't (no bones!)
- Clean bonito like any other blue fish (it has no shell, so it only needs to remove the entrails and gills)
- Boil them in as much water as they need to be completely immersed. Add lemon and tomato (cut in half) peppercorns, olive oil and salt to taste. Once it boils, let it cook for 20 minutes on medium heat.
- When it is cooked, take it out of the liquid in which it was cooked, cool it and clean it. While the fish is cooling, strain the liquid in which the fish was cooked - it will be a great fish soup after cooking thinly sliced carrot rings and some rice or pasta for soup.
- While the soup is cooking, soak the cornbread in a little milk, chop the fish (I grind it in a small hand-held vegetable grinder).
- In a bowl, mix the fish with the bread drained of excess milk, add the egg, finely chopped garlic, salt, pepper, a tablespoon of olive oil and finally a little sweet red pepper (not a typical addition to fish - but it goes unusually well!).
- Shape the meatballs, larger or smaller.
- Bread them in a slightly different way - dip them in egg and then in corn flour (corn flour gives a very good aroma to fried fish! - Trills fried in corn flour are a real treat!) Of course you can bread in the classic way - flour, eggs, crumbs!
- Fry them in (olive) oil for about 5, 6 minutes on each side and at a not too high temperature.
- Pick up the excess frying fat with a towel and serve immediately.
Serve with chard or kale ... or lettuce. You can freeze the meatballs prepared in this way and then prepare them without defrosting.