Cod Puffs Recipes

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COD PUFFS



Cod Puffs image

These puffs are just so good, quick and easy to make and very low in fat and calories. It just has everything going for it including the fact the my fussy grandchildren love it too.

Provided by Happy Hippie

Categories     Healthy

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs cod fish fillets
1 cup all-purpose flour
1 cup water
1 teaspoon baking powder
lemon wedge
chili sauce or seafood cocktail sauce
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Cut fillets into 1-inch strips.
  • Combine flour, water, and baking powder.
  • Beat with electric mixer until smooth.
  • With tongs, dip fish pieces in batter allowing excess to drain off.
  • Allow to dry on wax paper before baking.
  • Bake cod puffs in a covered dish for 5 minutes or until fish flakes easily with a fork.
  • Serve with lemon wedges and tomato chili sauce or cocktail sauce.

Nutrition Facts : Calories 200.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 65.2, Sodium 144, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 29.1

DRIED COD FISH PIE



Dried Cod Fish Pie image

Provided by MariaElena Sikolas-Toledo

Categories     Fish     Rice     Tomato     Bake     Orange     Mint     Cod

Yield Makes 8 (main-course) servings

Number Of Ingredients 22

For the cod:
1 1/2 pounds boneless, skinless salt cod (bacalao), rinsed well and cut into 4 or 5 large pieces
For the filling:
1/4 cup olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup long-grain white rice
2 ripe tomatoes, peeled and finely chopped
1 cup tomato purée
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh marjoram or oregano
1 packed teaspoon finely grated orange zest (from 1 orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Table salt and freshly ground black pepper
For the phyllo dough:
5 cups all-purpose flour
1/2 cup dry white wine
1/2 cup olive oil, plus more for brushing the baking dish and phyllo dough
1 teaspoon table salt
1 to 1 1/2 cups lukewarm water

Steps:

  • Soak the cod:
  • In a large bowl, cover the cod pieces with 2 inches of cold water and soak, chilled, at least 24 hours and up to 36 hours, changing the water 2 to 3 times per day and tasting the cod to test for saltiness after the first 24 hours.
  • Make the filling:
  • Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes. Transfer the cod to a large bowl and reserve 2 cups of the poaching liquid. Using 2 forks, gently shred the cod into small pieces.
  • In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute. Add the shredded cod, along with the rice and chopped tomatoes, stir to combine, and cook for 10 minutes. Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes. Season with salt and pepper, remove from the heat, and set aside while you make the phyllo dough.
  • Make the phyllo dough:
  • Place the flour in a large bowl and create a well in the center. Add the wine, olive oil, and salt to the well and use your hands to gradually combine the ingredients. Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough. Continue working the dough and adding water until the dough is fairly uniform and no longer sticky-you may have water left over. Divide the dough into two balls and flatten them into discs. Return the discs of dough to the bowl and cover with plastic wrap followed by a large kitchen towel. Let the dough rest at room temperature for about 30 minutes.
  • Assemble and bake the pie:
  • Arrange a rack in the middle of the oven and preheat to 350°F. Generously brush a 13- by 9-inch baking dish with oil.
  • On a lightly floured surface, roll both discs of dough into roughly 18- by 14-inch rectangles. Arrange 1 rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge. Add the cod filling, spreading it evenly in the baking dish. Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal. Brush the pie with oil then sprinkle it with water. Use a toothpick or fork to poke a few holes in the top of the pie to allow steam to escape during cooking. Bake the pie until the dough is golden brown, about 1 hour. Transfer the pie to a wire rack to let cool for at least 30 minutes before cutting and serving.

PUFFS



Puffs image

Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!

Provided by giteup

Categories     Appetizers and Snacks

Yield 20

Number Of Ingredients 4

¼ cup butter
½ cup water
½ cup all-purpose flour
2 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
  • In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
  • Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
  • Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg

COD FISH CAKES



Cod Fish Cakes image

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Provided by DRAGON11

Categories     Appetizers and Snacks     Seafood

Time 45m

Yield 4

Number Of Ingredients 7

2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying

Steps:

  • Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  • Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  • Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  • Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g

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