Codfish Balls

Codfish Balls

Ingedients:

1 1/2 Pounds fresh codfish
3 cups raw, peeled, diced potatoes
2 teaspoons salt
1/2 teaspoon ground pepper
2 tablespoons snipped fresh dill
  Cornmeal (optional)
  Oil for deep frying

Directions: Place fis, potatos, salt, and pepper in water to cover in a large sausepan. Cover and cook over medium heat for 25 minutes. Remove from heat and drain well. Stir in dill and mash or puree. Shape into 2- to 3-inch balls. Roll in cornmeal if a crisper crust is desired. Heat oil to 375 degrees F. Fry codfish balls for about 1 minute, until golden brown. Remove from oil, drain well, and serve.

Serves 6
By: Beverly Cox and Martin Jacobs

 

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