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Codfish Balls (Caribbean)

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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