Boston Codfish Balls White House Recipes

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BRAZILIAN CODFISH BALLS



Brazilian Codfish Balls image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 5h15m

Yield 12 codfish balls

Number Of Ingredients 10

1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
1 1/2 teaspoons green hot sauce (recommended: Tabasco)
1 teaspoon salt
1 cup seasoned dry bread crumbs

Steps:

  • Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
  • Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
  • Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
  • Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

BOSTON CODFISH BALLS: WHITE HOUSE



Boston Codfish Balls: White House image

Time 28m

Number Of Ingredients 6

1 1/2 cups fibered salt cod filets
3 cups diced potatoes
1/3 cup milk
2 eggs, well beaten
freshly ground black pepper
oil or vegetable shortening

Steps:

  • Soak codfish in cold water for 10 minutes. Drain. Repeat twice. Add cod to potatoes with 1 cup of water. Boil for 15 minutes or until potatoes are soft. Drain and mash. Add milk, eggs, and pepper. Drop mixture by teaspoonfuls into 1 inch of hot oil (375°F). Fry for 5 to 8 minutes or until golden brown. Drain. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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