Name: Bolitas De Bacalao Y Papa (Codfish and Potato Puffs)
Ingredients: 1 lb Dried salt cod; 4 md All-purpose potatoes, peeled and cubed; 2 Cloves garlic, crushed; 1 tb Salted butter, softened; Salt to taste; Generous grindings of black pepper; 2 lg Eggs, lightly beaten; 2 tb Minced fresh parsley; 1 c Cracker meal or very fine bread crumbs; Peanut or vegetable oil for frying; Fresh lime juice to taste; 1 Drain the fish, place it in a small saucepan, cover with fresh water,

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Vegetables, Grains	Lao	Fish, Cuba, Update, Archived	25	Servings

INGREDIENTS

1	lb	Dried salt cod
4	md	All-purpose potatoes, peeled and cubed
2		Cloves garlic, crushed
1	tb	Salted butter, softened
		Salt to taste
		Generous grindings of black pepper
2	lg	Eggs, lightly beaten
2	tb	Minced fresh parsley
1	c	Cracker meal or very fine bread crumbs
		Peanut or vegetable oil for frying
		Fresh lime juice to taste
1		Drain the fish, place it in a small saucepan, cover with fresh water,

INSTRUCTIONS

and bring to a boil over medium-high heat. Reduce the heat to low, and
simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and
flake. 2. In a medium-size saucepan over medium-high heat, cover the
potatoes and garlic with salted water, bring to a boil, and cook until
tender, 20 to 25 minutes, then drain. 3. Mash the potatoes, using a potato
masher or fork, add the flaked fish, butter, salt, pepper, eggs, and
parsley, and mix well. Refrigerate the mixture at least 30 minutes. 4.
Sprinkle a light layer of cracker meal on a work surface. Taking a generous
tablespoonful of the codfish mixture in the palm of your hand, form it into
a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat
with all the codfish mixture, renewing the crumbs when necessary. 5.
Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or deep
fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or
until a drop of batter sizzles when it touches the oil, and fry the puffs
until golden brown on all sides, turning with a slotted spoon. Do not fry
too many at once or the oil temperature will fall and they will be soggy
rather than crisp. Place the puffs on a paper- towel-lined platter in the
oven until all have been cooked, and serve hot, sprinkled with lime juice.
Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen"
(Macmillan, 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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