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1 lb Salt codfish
3 c Fish bouillon broth
3 md Sized potatoes cut into quarters
2 ts Grated lemon rind
1/4 c Grated onion
1/2 c Pre-cooked corn kernals
1 pn Cayenne (alter to taste)
1 ts Pepper
1 tb Skim milk
3 tb Flour
4 tb Safflower oil
Prepared tartare or seafood sauce
Soak salted codfish in cold water for 6 hours, riinsing and changing the
water every hour.
Bring bouillion broth and potatoes to a boil. Simmer until potatoes are
tender. Wrap desalted codfish in a cheesecloth and place in broth. Simmer 5
minutes, then remove pot from heat. Leave fish in hot broth another 5 to 10
minutes depending on the thickness of the fish. Remove codfish from
cheesecloth and pat dry.
Put codfish into bowl and use two forks to flake into shreds. In a separate
bowl, mash potatoes. Stir potatoes, lemon rind, onion, corn, cayenne,
pepper, egg, milk and flour into codfish. Form into 1-inch balls.
Preheat and spray a frying pan with non-stick oil. Coat pan with safflower
oil, and fry codfish balls until browned. Serve with tartare or seafood