| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Italian | Fish | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Dry salt cod |
| 3 | c | Potatoes; peeled & diced into 1/2" pieces |
| 2 | tb | Butter |
| 2 | Eggs; beaten | |
| Black pepper to taste |
INSTRUCTIONS
This is a classic. I am told that this has been a basic dish in New England for many generations, and I can understand why. Those folks have thought up many ways of using salt cod, cod preserved for the winter. You can find salt cod in most fish markets and in Italian markets under the name of baccal.. Soak the cod in water for 24 hours, changing the water 3 times. Drain and cut the cod into 1/2-inch pieces. Place the potatoes and fish in a saucepan and cover with fresh water. Boil until the potatoes are tender. Drain well and shake the pan over medium heat for a moment to dry the potatoes and fish a bit. Using a potato masher, mash up the fish and potatoes, being careful to avoid lumps. Add the remaining ingredients and beat with an electric mixer until the mixture is fluffy. Deep-fry in fat that is 375°. Each ball should consist of about 1 tablespoon of the mixture. Fry only 4 or 5 at a time so that the fat maintains its temperature. Cook until light golden brown. Drain on paper towels and keep warm in oven. NOTE: These can also be pan-fried in a bit of butter and oil. Make small cakes and fry on both sides until golden brown. Much less fat this way. Often served with Boston Baked Beans on Saturday night, the leftovers can be served on Sunday morning, along with a few slices of Boston Brown Bread (see recipes). INCLUDES 24 HOURS SOAKING TIME From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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