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Portuguese Codfish Balls
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AUG-24-04
2:7:51
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Forum: Recipes by Christian Singles
Portuguese Codfish Balls
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2 lb salt cod (Make sure you soak in fresh water overnight. Change the water at least 3 times to get the salt out!) I have made this recipe using fresh cod, too. It's still good.
2 lb potatoes
1 large onion
4 large eggs
2 TB dried parsley (or more!) If you have fresh, use it!
1 TS dried crushed red pepper
1 TB garlic powder
Salt to taste
Method:
Slowly simmer codfish for 15 minutes in a stock pot. (This makes it easier to skin and bone.) Remove from the water (Save the water!) and let it cool, until cool enough to handle. You can use the skinless/boned cod, but it's very expensive!
While the cod is cooling, bring your "cod water" back to a boil and boil the potatoes (unpeeled!) until done. (About 30 minutes) The cod flavor will cook into the potatoes.
While waiting for the potatoes to cook, skin and bone the cod. (This takes a long time so the potatoes will probably be done when you are in the middle of skinning/boning. If so, just remove them from the heat, and run cold tap water into the pot until the water is cold.
Mince the cod and set aside. Peel the potatoes (scrape with a butter knife, dipping the potato/knife in the water as needed.) and mash. Mince the onions and sauté in oil. Now make sure the cod is dry. It should look like a mass of tiny threads, without water running from it. To be sure, squeeze some cod with your hands. There should be NO water coming out.
In a large pot or mixing bowl, add the cod, potatoes, onion, parsley, crushed red pepper, and garlic powder. Now adjust the salt to your taste level. (If you used salt cod, be careful not to add too much salt, if any, at first!) At this point, the mixture should be very stiff and very difficult to blend. Add the eggs, one at a time until the mixture is workable, but not too loose. Four large eggs were sufficient, but you may need to add more or less, depending on egg size. Roll small balls (about the size of a golf ball) with your hands and CAREFULLY drop them in hot oil. Deep fry until golden brown.
Yield: About 50 delicious balls!
This recipe is a lot of work to make, but the result makes it worthwhile. The balls disappear fast, so you may want to double or triple the recipe! You can also make the mixture a couple days ahead and just form/fry the balls when you want them. ENJOY!
Note: You can also use this basic recipe with any other kind of whitefish. I've even made it with canned salmon, and it's good. Use your creativity!
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