Best Gloucester Codfish Balls Recipes

SALT COD FISH BALLS

Salt Cod Fish Balls image

Make and share this Salt Cod Fish Balls recipe from Food.com.

Provided by Julie Bs Hive

Categories Caribbean

Time 8h36m

Yield 12 balls, 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb salt cod fish
2 cups diced raw potatoes
1 tablespoon butter
1/2 teaspoon pepper
2 eggs, beaten
breadcrumbs
vegetable oil (for frying)

Steps:

Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
Drain, rinse fish under cold water and flake making sure to remove fine bones.
Add butter, pepper and shredded fish to potatoes, mix well.
Form mixture into light, feathery balls.
Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
Drain on absorbent paper and serve very hot with your favorite cocktail sauce.

Nutrition Facts : Calories 94.8, Fat 2.3, SaturatedFat 1, Cholesterol 66.5, Sodium 1348.1, Carbohydrate 4.4, Fiber 0.6, Sugar 0.3, Protein 13.4

GLOUCESTER CODFISH BALLS

Gloucester Codfish Balls image

Dried salt codfish is a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. Serve these tasty morsels with tomato sauce. Small balls make a very nice appetizer, too. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.

Provided by Molly53

Categories Free Of...

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 5

Ingredients

1 cup dry salt cod fish, soaked overnight in several changes of water
2 1/2 cups potatoes, cubed
1/2 tablespoon butter
1/8 teaspoon pepper
1 egg, beaten slightly

Steps:

Pour off water and shred fish by placing on a cutting board and pulling apart with a fork.
Cook potatoes until tender, drain thoroughly and return to the pot in which they were cooked.
Shake over the heat until thoroughly dry; mash well and add butter and seasonings and beat until light.
Add flaked codfish, beaten egg and continue beating until mixture is light and fluffy.
Add more salt if necessary.
Form into balls and drop into deep hot fat (385F); fry until golden.
Drain on absorbent paper and keep warm until ready to serve.

Nutrition Facts : Calories 103.5, Fat 2.8, SaturatedFat 1.3, Cholesterol 56.7, Sodium 33.4, Carbohydrate 16.5, Fiber 2.1, Sugar 0.8, Protein 3.5

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