Salt Cod Fish Balls Recipes

SALT COD FISH BALLS

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.

FISH BALLS

Steps:

• Cut fillet of cod into small cubes (I used a meat grinder, therefore it required an addition of flour).
• Add the lemon juice, cream, salt and ground black pepper.
• Gently form 25 small balls.
• One layer of puff dough divided into 4 parts, each part to unroll and cut into thin strips (about 5 mm width).
• Cover fish balls completely with strips of dough.
• Slightly press strips to balls.
• Fry balls in a plenty of oil 3-4 minutes (I baked balls in oven).
• For sauce :.
• Mix olive oil with white wine vinegar, minced garlic, a pod of hot pepper and honey.

GLOUCESTER CODFISH BALLS

Steps:

• Pour off water and shred fish by placing on a cutting board and pulling apart with a fork.
• Cook potatoes until tender, drain thoroughly and return to the pot in which they were cooked.
• Shake over the heat until thoroughly dry; mash well and add butter and seasonings and beat until light.
• Add flaked codfish, beaten egg and continue beating until mixture is light and fluffy.
• Add more salt if necessary.
• Form into balls and drop into deep hot fat (385F); fry until golden.
• Drain on absorbent paper and keep warm until ready to serve.