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Categories:Viewed: 37 - Published at: 5 years ago
Ingredients
- 1 cup salt cod, shredded (about 1/2 pound)
- 1 cup hand-mashed boiled potatoes
- 3 eggs, lightly beaten
- Freshly milled black pepper
- 1/4 cup milk plus additional milk for soaking the salt cod
- Dried unseasoned bread crumbs
- Lard or vegetable oil
Method
- Soak the cod in cold water to cover for 12 hours, changing the water two or three times.
- Soak the fish in milk to cover for another 6 hours.
- In a bowl, shred the fish and mash together with the potatoes.
- Combine with 1 of the eggs and pepper to taste.
- Shape the mixture into walnut sized balls.
- In a shallow bowl, combine the remaining 2 eggs with the 1/4 cup milk.
- Place the bread crumbs in another shallow bowl.
- Dip each ball in the egg and milk mixture and roll in the bread crumbs.
- Refrigerate for 20 minutes.
- Fill a large skillet with 1 1/2 inches of melted lard or oil.
- Set over moderately high heat.
- When the oil just begins to simmer, add as many balls as will fit without touching.
- Fry quickly, turning, until golden brown.
- Drain on paper towels and cover to keep warm.
- Fry the remaining balls and serve hot.
