Cod Fish Balls
Makes 24 servings (2 oz ea)
Pre-heat deep-fryer 360°F
- 1 lb salt cod (pieces or boned)
- 8 med potatoes (or 2 lbs)
- ½ cup onion (minced)
- ½ cup 35% cream
- 1 tbsp Newfoundland savoury
- 1 egg (beaten)
- Salt & pepper
Breading Station (use separate bowls for each ingredient)
- ½ cup all-purpose flour
- 1 cup fine bread crumbs
- 1 egg + 1 tbsp water (beaten)
Soak salt fish in cold water for approx 6-8 hours (or overnight) – drain and set aside.
In a pot of cold water, bring potatoes to a boil and simmer for 20 minutes. Add fish and cook for another 15-20 minutes or until fish and potatoes are tender. Drain and mash. Add remaining ingredients and blend well. Season to taste.
Roll into 2 oz balls, dredge in flour (shaking off excess), dip in egg and roll in bread crumbs. Drop balls in hot fat (do not over-crowd) and cook until golden brown (turn mid-way). Drain on paper towels. Serve with tartar or tomato sauce.