Brazilian Codfish Balls Recipes

JOANN COATS'S CODFISH BALLS

Steps:

• Soak the cod overnight as above. 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 boil. 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.

SALT COD FISH BALLS

Steps:

• Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
• Drain, rinse fish under cold water and flake making sure to remove fine bones.
• Add butter, pepper and shredded fish to potatoes, mix well.
• Form mixture into light, feathery balls.
• Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
• Drain on absorbent paper and serve very hot with your favorite cocktail sauce.

GLOUCESTER CODFISH BALLS

Steps:

• Pour off water and shred fish by placing on a cutting board and pulling apart with a fork.
• Cook potatoes until tender, drain thoroughly and return to the pot in which they were cooked.
• Shake over the heat until thoroughly dry; mash well and add butter and seasonings and beat until light.
• Add flaked codfish, beaten egg and continue beating until mixture is light and fluffy.
• Add more salt if necessary.
• Form into balls and drop into deep hot fat (385F); fry until golden.
• Drain on absorbent paper and keep warm until ready to serve.