Skin the fish and chop fillets into very small pieces. In a bowl, combine all ingredients for the meatball (fish, onion, nuts, currants, eggs and breadcrumb). Season with the lemon juice, salt, pepper, and chiles. Take a small portion of your mixture and pan sear it to check for seasoning, then adjust if necessary. Form a ball and then coat them with a beaten egg and breadcrumbs before frying. Blot on paper towels and sprinkle with salt. Serve while they are hot as an appetizer or with a salad.