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Codfish Balls Portuguese

1 lb Salted codfish
1 lb Potatoes
1 lg Onion
1 sm Garlic clove; optional
3 Eggs
1 tb Chopped parsley; or more
Freshly ground pepper
Olive oil


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.


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