Codfish Balls
Makes12 codfish balls, or 4 to 6 codfish cakes
Cooking Methodfrying
CostInexpensive
Total Timea day or more
OccasionBuffet, Family Get-together, game day
Recipe Coursehot appetizer, main course
Mealdinner
Taste and Texturerich, salty
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
Instructions
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Soak the cod in cold water to cover for 12 hours, changing the water two or three times.
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Soak the fish in milk to cover for another 6 hours.
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In a bowl, shred the fish and mash together with the potatoes.
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Combine with 1 of the eggs and pepper to taste. Shape the mixture into walnut – sized balls.
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In a shallow bowl, combine the remaining 2 eggs with the ¼ cup milk. Place the bread crumbs in another shallow bowl.
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Dip each ball in the egg and milk mixture and roll in the bread crumbs. Refrigerate for 20 minutes.
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Fill a large skillet with 1½ inches of melted lard or oil. Set over moderately high heat.
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When the oil just begins to simmer, add as many balls as will fit without touching.
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Fry quickly, turning, until golden brown.
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Drain on paper towels and cover to keep warm.
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Fry the remaining balls and serve hot.
Christopher Idone
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heatskitchen 49770 75
Jan 11, 2016
I used swai and didn't soak the fish before hand. I really liked this recipe and would make again. Here is my blog post on it: http://heatskitchen.com/2016/01/09/fish-and-potato-bites/
nemeroffn 2813744
Jun 07, 2010
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
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