Τους βγάζουμε και τους αφήνουμε πάνω σε χαρτί κουζίνας ώστε να απορροφήσει το επιπλέον λάδι. Σερβίρονται ζεστοί.
Fish roe is widely used in Greek cuisine, especially during fest periods and I absolutely love it. It’s also called poor’s caviar as it’s also made out of fish eggs (like caviar) but from much more cheaper fishes.
FISH ROE BALLS (GREEK TARAMOKEFTEDES)
4 fresh onions, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 cup fresh spinach, chopped
700 gr. stale bread, soaked and wrung thoroughly (to remove as much of the water as possible)
1/2 cup extra-virgin olive oil
lemon juice of 1/2 lemon
Pepper, to taste
olive oil and all-purpose flour for frying
Using your hands, form the mixture into balls and then dip them into flour. Fill a large, deep skillet with olive oil. Set the heat on medium and let the oil heat, add the balls to the hot oil and cook on both sides until golden brown (taramakeftedes should need to cook for 1-3 minutes before turning). Remove from oil and drain on paper towels before serving.
These fish roe balls are served warm as an appetizer.