Secondi Piatti: Meat, Fish, Eggs, Cheese Starters

Ricotta and Tuna Fish Balls

A delicious and crunchy starter, perfect for an evening drink with your friends – but also a quick recipe that will make your kids change their minds about eating fish.

Serves: 4 | Preparation time: 15 mins | Cooking time: 15-20 mins

  • Tinned tuna: 240 g
  • Ricotta: 200 g
  • Breadcrumbs or Durum wheat flour (Semolina): 100 g
  • Capers, desalted and minced: 15 g
  • Eggs: 3
  • Sesame seeds: 3 tsp
  • Anchovy fillets, 3 or Anchovy paste: 2 tsp
  • Parsley: a handful
  • Salt and pepper: to taste
  • Evoo oil or Peanut Oil for deep frying, 1 lt


Finely chop up the parsley and mix it together in a bowl with drained tuna, ricotta, about half of the breadcrumbs, unsalted minced capers, 1 egg, anchovy fillets – or anchovy paste- and a pinch of salt and pepper.

The ingredients should amalgamate in a creamy mixture, but also firm enough to roll medium-sized balls with your hands. If the mix is too liquid, simply add more breadcrumbs.

Spread the remaining breadcrumbs and sesame seeds on a plate, beat up the other 2 eggs in a bowl. Dip each fish ball first in the beaten eggs, then in the breadcrumbs – or in the semolina’s flour.

Heat the oil, to check if it is ready do the stick test, if oil creates small bubbles around the stick, oil is ready for frying. You can also add a pinch of breadcrumbs and if it fries, it’s ready.

Tip: For perfect frying, the oil should not be too little, but should instead completely cover what you are frying.
The oil must reach at least 180° /190°C , suitable temperature for deep-frying.

The ideal oil for frying is the Peanut Oil since it has a smoke point of 180°C, but also olive oil and Extra Virgin Olive Oil.

Otherwise the temperature of the oil will lower and the fried will inevitably absorb the oil. .

Fry max 4 fish balls at a time for about 2-3 mins and possibly over a medium-low flame.

As soon as they are ready, place them on a plate lined with absorbent kitchen paper, add a pinch of salt and serve.

Tip: do not cover the fish balls with another plate or lid or other kitchen absorbent paper, otherwise the heat will create moisture and the crispiness you got will become soggy.

Do you prefer to oven-bake them?

Pre-heat the oven to 200 C and bake them for about 15 minutes.

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