Joann Coatss Codfish Balls Recipes

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SALT COD FISH BALLS



Salt Cod Fish Balls image

Make and share this Salt Cod Fish Balls recipe from Food.com.

Provided by Julie Bs Hive

Categories     Caribbean

Time 8h36m

Yield 12 balls, 12 serving(s)

Number Of Ingredients 7

1/2 lb salt cod fish
2 cups diced raw potatoes
1 tablespoon butter
1/2 teaspoon pepper
2 eggs, beaten
breadcrumbs
vegetable oil (for frying)

Steps:

  • Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
  • Drain, rinse fish under cold water and flake making sure to remove fine bones.
  • Add butter, pepper and shredded fish to potatoes, mix well.
  • Form mixture into light, feathery balls.
  • Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
  • Drain on absorbent paper and serve very hot with your favorite cocktail sauce.

Nutrition Facts : Calories 94.8, Fat 2.3, SaturatedFat 1, Cholesterol 66.5, Sodium 1348.1, Carbohydrate 4.4, Fiber 0.6, Sugar 0.3, Protein 13.4

PORTUGUESE COD FISH BALLS



Portuguese Cod Fish Balls image

Some family members really loved these when my grandma made them.

Provided by Jean Ray

Categories     Seafood

Time 15m

Number Of Ingredients 7

4 c mashed potatoes
2 lb salt cod
1/2 c parsley, minced
1/2 c onion, minced
2 eggs, lightly beaten
flour for coating
corn oil for frying

Steps:

  • 1. Soak the cod for 24 hours, changing the water several times. Boil about 5 minutes, until flaky. Cool.
  • 2. Mix fish flakes, mashed potatoes, parsley, onions, and eggs in a bowl. Roll into 2" balls. Roll in flour to coat.
  • 3. Heat 2" oil in skillet until sizzles. Fry balls a few at a time, turning so all sides are cooked. Drain on paper towels.

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.

JOANN COATS'S CODFISH BALLS



Joann Coats's Codfish Balls image

Provided by Molly O'Neill

Categories     dinner, appetizer

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 9

1 pound boneless, skinless salt cod
3 medium baking potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, minced
1 teaspoon chopped parsley
1 pinch nutmeg
Freshly ground black pepper to taste
1 tablespoon kosher salt, or to taste
3 eggs, separated
4 cups vegetable oil

Steps:

  • Soak the cod overnight as above. Drain and cut into 1-inch squares, removing any remaining bones. Place the cod in a deep pot with the potatoes, cover with water and bring to a boil. Lower heat and simmer for 15 minutes, then drain.
  • Mash the potatoes and cod with the onion, parsley, nutmeg, pepper and salt (how much depends on the saltiness of the cod). Stir in the yolks. Beat the egg whites until stiff but not dry and fold them into the potato mixture.
  • Heat the oil to 350 degrees in a medium saucepan. Drop rounded tablespoons of the mixture (about 8 at a time) into the hot oil and fry for 2 minutes, turning once or twice, until golden. Drain on paper towels. Allow the oil to return to 350 degrees between each batch. Keep warm in a 300-degree oven until all are done.

Nutrition Facts : @context http, Calories 999, UnsaturatedFat 81 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 6 grams, Sodium 3210 milligrams, Sugar 1 gram, TransFat 1 gram

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