Use leftover fish, whether it's breaded, fried, or raw. If not breaded, make a roux with two tablespoons of olive oil, one tablespoon of finely chopped onion, 1 clove of garlic minced, and a sprig of rosemary; add 2 ripe tomatoes diced, some parsley, chives, and a pinch of cayenne pepper. Once everything is well mixed, add the leftover fish that has been salted and lemoned if raw. Let it simmer for a few minutes until the sauce thickens. Remove from heat, remove any bones, add an egg, 2 tablespoons of breadcrumbs, and bring to a simmer again so everything sticks together. When cooled, shape into small fritters and coat with breadcrumbs, beaten eggs, and finally crumbs again. Fry in hot oil or butter for about 3-4 minutes.
Use leftover fish, whether it's breaded, fried, or raw. If not breaded, make a roux with two tablespoons of olive oil, one tablespoon of finely chopped onion, 1 clove of garlic minced, and a sprig of rosemary; add 2 ripe tomatoes diced, some parsley, chives, and a pinch of cayenne pepper. Once everything is well mixed, add the leftover fish that has been salted and lemoned if raw. Let it simmer for a few minutes until the sauce thickens. Remove from heat, remove any bones, add an egg, 2 tablespoons of breadcrumbs, and bring to a simmer again so everything sticks together. When cooled, shape into small fritters and coat with breadcrumbs, beaten eggs, and finally crumbs again. Fry in hot oil or butter for about 3-4 minutes.
