Provided by Connie Mccabe
Categories project, appetizer
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
- Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
- Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
- Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd. Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 1 gram, Sodium 7977 milligrams, Sugar 1 gram, TransFat 0 grams
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