← Back to Search Results
frying American, New England
Codfish Balls

Photo by: Tom Eckerle
Comments: 1
 

Recipe

Yield: Makes 12 codfish balls, or 4 to 6 codfish cakes

Ingredients

  • 1 cup salt cod, shredded (about ½ pound)
  • 1 cup hand-mashed boiled potatoes
  • 3 eggs, lightly beaten
  • Freshly milled black pepper
  • ¼ cup milk plus additional milk for soaking the salt cod
  • Dried unseasoned bread crumbs
  • Lard or vegetable oil

Directions

  

Soak the cod in cold water to cover for 12 hours, changing the water two or three times.

Soak the fish in milk to cover for another 6 hours.

In a bowl, shred the fish and mash together with the potatoes.

Combine with 1 of the eggs and pepper to taste. Shape the mixture into walnut – sized balls.

In a shallow bowl, combine the remaining 2 eggs with the ¼ cup milk. Place the bread crumbs in another shallow bowl.

Dip each ball in the egg and milk mixture and roll in the bread crumbs. Refrigerate for 20 minutes.

Fill a large skillet with 1½ inches of melted lard or oil. Set over moderately high heat.

When the oil just begins to simmer, add as many balls as will fit without touching.

Fry quickly, turning, until golden brown.

Drain on paper towels and cover to keep warm.

Fry the remaining balls and serve hot.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

549kcal (27%)
226mg (23%)
9mg (15%)
87mcg RAE (3%)
1823mg
164mg
76g
1g
1g
12g
279mg (93%)
8075mg (336%)
3g (13%)
20g (31%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • nemeroffn

    06.07.10 Flag comment

    This recipe left out one vital step --- even after soaking the salt cod overnight in water and then for 6 hours in milk --- IT STILL NEEDS TO BE POACHED IN SIMMERING WATER FOR AT LEAST 6 TO 10 MINUTES !!!!
    Thank heavens I didn't serve this to company ----the texture was good but it tasted like pure saltwater.
    Hope you can correct this !!!

    Carol

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
martin-yans-china Martin Yan's China
by Martin Yan
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?