Red eye is the best fish for fish balls. Clean the fish and then cook in the boiling water for about 10 minutes (depends on how big is the fish) when it should be soft. When the fish is cooked strip its skin, take out all the bones and then grind it finely. Add finely chopped garlic, onion, parsley and mashed bread whish you soaked in the mild. Season the mixture with salt, Vegeta, a bit of pepper and oil and 1 egg. Mix all ingredients together and form the balls. Heat up the oil. Roll the balls in crumbs of bread and put them into the oil. They are done when they are nicely brown.
Recipe by Heleni Mulec summarized by Metod Korošec