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Codfish Balls Portuguese
1 lb Salted codfish
1 lb Potatoes
1 lg Onion
1 sm Garlic clove; optional
1 tb Chopped parsley; or more
Freshly ground pepper
Soak codfish in water overnight, changing water twice to remove salt.
Boil cod fish in water for 2 minutes. Let cool and shred as thinly as
possible, bones and skin removed. Reserve water from last boil.
Cook unpeeled potatoes in the same water where codfish has been
cooked. Peel and mash as soon as they are cool enough to handle.
Squeeze out all liquid from codfish and add to potatoes. Cook onions
in olive oil until transparent. Add crushed garlic, cook one minute
and stir into potato mixture off the heat. Adjust the salt. Add
parsley, egg yolks and pepper. Stir to combine.
Whip egg whites until they form soft peaks and fold them into potato
mixture. Make dumplings with floured hands or using a spoon, drop
them in hot olive oil to deep fry until they are golden.