Seafood Meatballs - Biba's Taste of Italy

3 large eggs
2 cups plus 2-3 tablespoons fine dried bread crumbs
2-3 tablespoons freshly grated Parmigiano-Reggiano
1/3 cup chopped flat leaf parsley
1 small garlic clove, finely minced
3 tablespoons extra virgin olive oil
1 pound firm fleshed fish fillets, such as sturgeon, monkfish, or halibut
Salt and freshly ground black pepper to taste
Olive oil for frying
Lemon wedges

Beat 1 of the eggs in a medium bowl. Add 2 tablespoons of the bread crumbs, the Parmigiano, parsley, garlic and oil and mix well.

Chop the fish very fine, preferably by hand, or in a food processor. If using a food processor, pulse the machine until the fish is chopped to a granular consistency; do not puree. Add the fish to the bowl, season with salt and pepper, and mix with a rubber spatula until thoroughly blended. The mixture should be soft and a bit moist, but not wet. Mix in an additional 1 tablespoon bread crumbs, if needed. (The mixture can be prepared several hours ahead. Refrigerate tightly covered with plastic wrap.)

Line a baking sheet with parchment or wax paper. Spread the remaining 2 cups bread crumbs on a sheet of aluminum foil. Lightly beat the remaining 2 eggs in a shallow bowl. Divide the fish mixture into 12 equal parts and shape each one into a ball. Dip the balls in the eggs and roll each one in the bread crumbs, flatten lightly with the palms of your hands, and place on the baking sheet. Refrigerate the meatballs uncovered , for about 1 hour.

Heat 1 inch of oil in a medium heavy skillet over medium-high heat. When oil is quite hot, lower a few meatballs at a time into the oil with a slotted spoon and cook until one side has a light golden crust, 1-2 minutes. Turn them gently and cook the other side until golden brown. Remove with a slotted spoon and place on towels to drain. Serve hot, with lemon wedges.

Makes 4 servings.