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Codfish Balls

1/2 lb Bacalao; (salted cod), preferably boned
2 c Potatoes; peeled and diced
1 Butter
1 Egg; beaten
Freshly ground pepper to taste
Vegetable oil for deep frying

soak the codfish in water to cover for at least two hours. discard water, then flake fish with a fork and combine with diced potatoes in a saucepan with fresh water. cook until the potatoes are tender, 8-10 min; then drain. mash into a paste, and mix in remaining ingredients. shape into small balls, about 2 tsp per ball. heat oil in a skillet. gently add balls to oil and fry til golden brown. drain on paper towels and serve warm. yield: 18-20 appetizers

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