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Codfish Balls


  • 1 pound boneless, skinless salt cod
  • 3 medium baking potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium onion, minced
  • 1 teaspoon chopped parsley
  • 1 pinch nutmeg
  • Freshly ground black pepper to taste
  • 1 tablespoon kosher salt, or to taste
  • 3 eggs, separated
  • vegetable oil


Yield: 8 to 12 servings.. The day before serving, cover the cod wtih water, changing water every few hours. Soak overnight. Drain and cut into 1-inch squares, removing any remaining bones. Place the cod in a deep pot with the potatoes, cover with water and bring to a bofl. Lower heat and simmer for 15 minutes, then drain. Mash the potatoes and cod with the onion, parsley, nutmeg, pepper and salt (how much depends on the saltiness of the cod). Stir in the yolks. Beat the egg whites until stiff but not dry and fold them into the potato mixture. Heat the oil to 350 degrees in a medium saucepan. Drop rounded tablespoons of the mixture (about 8 at a time) into the hot oil and fry for 2 minutes, turning once or twice, until golden. Drain on paper towels. Allow the oil to return to 350 degrees between each batch. Keep warm in a 300-degree oven until all are done.

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