Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

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.

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