Saltcodfishballs Recipes
FISHBALL SAUCE RECIPE
This sweet and spicy Fishball Sauce recipe is a one-for-all sauce for your favorite Filipino street food like fishballs, squidballs, kikiam, and kwek kwek.
Provided by Bebs
Categories Snack
Time 8m
Number Of Ingredients 8
Steps:
- In a saucepan, combine all ingredients, except the red chili, and mix until flour and sugar are dissolved.
- Bring it to a simmer over medium heat while stirring continuously. Add the chopped red chili and stir until the sauce thickens. Usually takes about 3-5 minutes.
- Transfer to a bowl or a jar and let it cool down a bit before serving.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Sodium 279 mg, Sugar 1 g, ServingSize 1 serving
SALT COD FISH BALLS
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
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
SALTFISH BALLS
Make and share this Saltfish Balls recipe from Food.com.
Provided by byZula
Categories Healthy
Time 2h3m
Yield 1-2 dozen
Number Of Ingredients 7
Steps:
- Wash the saltfish and put into a pan with water, allowing it to cover the fish.
- Leave to simmer for 1 1/2 hours.
- Discard the cooking water.
- Now place cold water on the saltfish and let it stand for 15 minutes, allowing the fish to cool down.
- When the fish is cool, discard this water as well and debone the fish.
- Flake the fish and put it into a deep mixing bowl.
- Add the curry powder, onion, flour and pepper to season. Adjust to your taste if desired.
- Mix it all together, adding water to create a thickish consistency.
- Heat the frying oil in a deep pan.
- When the oil is hot take a tablespoon, scoop up the mixture and drop it slowly into the hot oil.
- Allow each tablespoonful of mixture to cook for 2 to 3 minutes, until each ball is golden brown.
- Serve with white rice, spinach or calalloo, or any vegetable of your choice.
Nutrition Facts : Calories 1094.5, Fat 8.7, SaturatedFat 1.5, Cholesterol 194.9, Sodium 2440.8, Carbohydrate 149.4, Fiber 14.9, Sugar 3.5, Protein 101.8
TRADITIONAL NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE)
These Traditional Newfoundland Salt Cod Fish Cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour. They are a tasty, iconic dish of Newfoundland. Comforting and delicious, they hit the spot every time!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 13h55m
Number Of Ingredients 9
Steps:
- Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below).
- In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
- Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl.
- Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
- To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don't overmix.
- Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess.
- Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches).
- To cook fish cakes, heat 2 to 3 tablespoons of vegetable or canola oil in a 12-inch cast-iron pan over medium heat.Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch.
- Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side.
- Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until the outside is golden brown and crispy. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches.
- Repeat process to cook remaining fish cakes.Note: Monitor the temperature as you are cooking the fish cakes so that they don't burn. The skillet tends to get hotter as you are cooking your batches.
- Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!
More about "saltcodfishballs recipes"
EASY - SIMPLE RECIPES, DELICIOUS DISHES | FOOD ONEHOWTO
From food.onehowto.com
5/5 (2)
- The first step in making this recipe for codfish balls is to desalt codfish if you have not bought ordinary cod. To do this, let the pieces of cod soaked between 24 and 48 hours changing the water in which you have submerged it at least every 8 hours. It is best to keep the cod in the refrigerator at a temperature of between 6 and 8 and ensure that the water stays cold while you are desalinating the cod. Once ready, remove from refrigerator and place the different pieces on a paper towel to remove excess water and allow to dry before cooking.This is the traditional way of desalting cod, but you can also use other equally effective as the one used in some cold milk.
- Next, place a pan on the heat, add to it washed and peeled potatoes and cod, and cover all the ingredients with water so that they cook. After about 15 minutes, remove the cod and let the potatoes continue simmering for 5 or 10 minutes. You can see that they are ready, if when pierced with a knife you they are soft. If so, remove them from the heat and mash them well with a fork.
- When the cod is cold, remove the skin and all bones with great care not to leave any. Then you must tear the cod into very small pieces, it's best done with bare hands. This way, you'll also see that it is completely free of bones.
- Place the mashed potatoes and flaked cod in a bowl or container , and mix both ingredients until completely blended. Beat the egg yolks (keep the whites for later) with a fork or a whisk and add the beaten egg to the bowl. Stir until you get smooth dough that is neither too hard nor too soft. Then add the chopped garlic, chopped parsley and pepper, and finish kneading with your hands.
PASTéIS DE BACALHAU ~ SALT COD FRITTERS RECIPE | LEITE'S ...
From leitesculinaria.com
Estimated Reading Time 3 mins
- Boil the potatoes (preferably in their skins, so the potatoes don’t absorb water). Peel the potatoes and mash or sieve them. Set aside.
- Meantime, simmer the cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
- Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.
- With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.
PORTUGUESE CODFISH BALL RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
SALT COD BALLS | CLASSIC NEW ENGLAND RECIPE - NEW …
From newengland.com
Estimated Reading Time 3 mins
HOW TO MAKE FISH BALLS | CHINA SICHUAN FOOD
From chinasichuanfood.com
Cuisine ChineseTotal Time 3 hrsCategory Main CoursePublished 2018-01-15
14 WAYS TO COOK WITH SALT COD - SAVEUR: AUTHENTIC …
From saveur.com
10 BEST PORTUGUESE SALTED COD FISH RECIPES | YUMMLY
From yummly.com
15 DELICIOUS SALT COD RECIPES FROM AROUND THE WORLD …
From atastefortravel.ca
Estimated Reading Time 8 mins
- Basque Bacalao a la Vizcaina by A Taste for Travel. Bacalao a la Vizcaina is a delicious Spanish salt cod stew that hails from the Basque region of Spain.
- Brazilian Baked Cod in Cheese Sauce – Bacalhau Quatro Queijos by Easy and Delish. This fast and easy Baked Cod in Cheese Sauce or bacalhau quatro queijos is a 30-minute dish made from cod fish fillets smothered in a creamy cheese sauce.
- Caribbean Saltfish Fried Rice by That Girl Cooks Healthy. Kiss goodbye to boring fried rice and say hello to this Caribbean Saltfish Fried Rice. Salted cod pieces seasoned and cooked in a medley of brown rice and vegetables.
- Saltfish Ground Provision – Caribbean Bacalao Breakfast by The Schizo Chef. This Saltfish Ground Provision – Caribbean Bacalao Breakfast – is popular on the island of Dominica as well as much of the English, Dutch and French-speaking Caribbean.
- Fanesca – Ecuadorian Spring Soup by The Schizo Chef. For a satisfying meal featuring salt cod try this recipe for fanesca soup from Ecuador. It’s traditionally made during Lent to capitalize on an abundance of spring vegetables and salt cod.
- Greek Bakaliaros – Beer Battered Cod by Kopiaste. Delicious bakaliaros – cod in batter – “μπακαλιάρος” in Greek is a traditional food enjoyed on March 25th during Lent.
- Italian Salt Cod Salad – Insalata di Baccalà by Christina’s Cucina. This Italian style way of making salt cod, or baccala, is super simple, healthy and very delicious!
- Italian Baccalà – Battered Salt Cod by Christina’s Cucina. Like fish and chips? Then you’ll love baccalà, an Italian-style battered salt cod recipe. It features a very light batter which makes it very appealing to children and adults alike!
- Jamaican Saltfish Fritters by That Girl Cooks Healthy. This Jamaican saltfish fritters recip e will instantly transport you to the Caribbean. So flavoursome, crispy and more-ish.
- Jamaican Cabbage and Saltfish by That Girl Cooks Healthy. Cabbage and Saltfish is a Caribbean stable that is tasty yet so easy to pull together and whip up within 30 minutes.
DEEP FRIED, BATTERED SALT COD (BACCALà), ITALIAN STYLE ...
From christinascucina.com
Estimated Reading Time 5 mins
- Remove the fish from the water, rinse and dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.
- Prepare the batter by mixing the milk, water, salt and baking soda together in a bowl, then begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.
- Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter, which should be somewhat thick, and not too runny (you don't want all the batter running off the fish as you put it in the oil).
- Place a few pieces of fish into the hot oil and fry until they are cooked through, about 4 to 5 minutes total (turning the fish half way through), or longer if it's a thicker piece of fish. If it browns to quickly, the oil is too hot.
ASIAN FISH BALLS WITH QUICK SWEET AND SOUR SAUCE - THE ...
From thepetitecook.com
Estimated Reading Time 3 mins
- In a small cup, dissolve corn starch into water. Stir into the sauce and simmer for 5 mins, until thickened enough. If you want it runny, add a little more of pineapple juice. Set aside when ready.
- Soak the bread cubes into the milk for 5 mins. Squeeze the bread out of milk and transfer into a large bowl.
HOMEMADE CHINESE FISHBALLS RECIPE - LINSFOOD
From linsfood.com
- Place all the ingredients in a food processor, if you have one, and mix on low for 2 minutes. Then increase he speed to medium and continue mixing for a good 3 minutes until you have a sloppy, gloopy mix. Alternatively, place all the ingredients into a bowl, and mix throughly with your hands. Then, pick the whole mixture up and throw it down onto the counter (or chopping board) from about a foot up. Do this about 60 times, by which time the fish paste will have achieved that springy consistency synonymous with fishballs.
- Have a large bowl of iced water to drop the fishballs into.. And a smaller bowl of cold water to dip your hands into periodically, to stop the paste from sticking too much to your hands.
- Form little balls with the paste, either with the traditional method (see video on how to roll Chinese meatballs, below) or the usual way by rolling the between your hands. Drop the balls into the large bowl until you're ready to cook them.
HEALTHY SALMON FISH BALLS | FAMILY DINNERS
From masandpas.com
- Peel and chop the potato and sweet potato. Boil them in a saucepan full of salted water for 20 minutes.
- Heat the butter in a frying pan. Squeeze lemon juice over the salmon and grill until the salmon is no longer pink inside. Flake onto a plate and set aside.
- Add the finely chopped parsley, spring onions, passata and mayonnaise to the mashed potatoes. Season to taste with salt and pepper.
SALT FISH AND BAKE - IMMACULATE BITES
From africanbites.com
- In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
- In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers.
HOMEMADE SALT COD - CHEZ US
From chezus.com
Estimated Reading Time 5 mins
HOW TO MAKE SALT COD? THE TRUE ANCIENT TECHNIQUES …
From drysaltedcod.nfiberia.com
Estimated Reading Time 5 mins
FRIED COD FISH BALLS (BOLAS DE BACALAO FRITO) RECIPE
From thespruceeats.com
Estimated Reading Time 3 mins
SALTED COD (BACCALA) FISHBALLS RECIPE - ITALIAN NOTES
From italiannotes.com
Estimated Reading Time 1 min
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FISH BALLS RECIPE. - YOUTUBE
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SALTCODFISHBALLS RECIPES
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CODFISH/SALTFISH BALLS || FRUGALLYT - YOUTUBE
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