Tunisian Fish Balls

Preparation:

Preparation: Remove any bones, cartilage and skin from the fish pulp; chop it finely and put it in a bowl with the parsley and the onions both finely chopped, the egg, the pepper, the paprika, the minced cumin and the salt. Mix everything well and form small meatballs; flatten them slightly and flour them carefully. Put plenty of oil in the pan and, when it is hot, brown the meatballs evenly. Remove them with the spatula, pass them on the fried paper so that they lose the excess grease and serve piping hot.