Mix together all the ingredients for the fish balls. Divide into three portions. Form each portion into a ball.
Heat enough cooking oil to reach a depth of at least three inches.
Fry the fishballs until browned and crisp.
On a plate, smother the tops of the fishballs with tomato sauce. Place a slice of Parmesan and mozzarella on top of each.
Using a kitchen torch, melt the cheeses until bubbly and speckled.
Sprinkle in chopped parsley before serving the fishballs a la Parmigiana.
Why use a kitchen torch to melt the cheeses? Couldn't they have been melted in the oven? Sure, that's an option. If I were cooking a whole tray of fishballs a la Parmigiana, that's what I would have done. But we're talking three fishballs here. THREE. Waste of time and electricity to preheat the oven only to melt the cheeses on top of three fishballs. So... kitchen torch.
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