Salt Cod Fish Balls Recipes

BRAZILIAN CODFISH BALLS

Steps:

• Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
• Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
• Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
• Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

CAPTAIN DUARTE'S SALT COD CAKES

Steps:

• Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
• Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
• Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

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.

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.