| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | New England | 1 | Servings | |
INGREDIENTS
| 1 | lb | Salt codfish |
| 3 | c | Fish bouillon broth |
| 3 | md | Sized potatoes cut into quarters |
| 2 | ts | Grated lemon rind |
| 1/4 | c | Grated onion |
| 1/2 | c | Pre-cooked corn kernals |
| 1 | pn | Cayenne (alter to taste) |
| 1 | ts | Pepper |
| 1 | Egg | |
| 1 | tb | Skim milk |
| 3 | tb | Flour |
| 4 | tb | Safflower oil |
| Prepared tartare or seafood sauce |
INSTRUCTIONS
*This recipe is from Coastal New England Winterfare & Holiday Cooking by Sherri Eldridge. I have not made it. My sick humor made me choose it due to the title* Soak salted codfish in cold water for 6 hours, riinsing and changing the water every hour. Bring bouillion broth and potatoes to a boil. Simmer until potatoes are tender. Wrap desalted codfish in a cheesecloth and place in broth. Simmer 5 minutes, then remove pot from heat. Leave fish in hot broth another 5 to 10 minutes depending on the thickness of the fish. Remove codfish from cheesecloth and pat dry. Put codfish into bowl and use two forks to flake into shreds. In a separate bowl, mash potatoes. Stir potatoes, lemon rind, onion, corn, cayenne, pepper, egg, milk and flour into codfish. Form into 1-inch balls. Preheat and spray a frying pan with non-stick oil. Coat pan with safflower oil, and fry codfish balls until browned. Serve with tartare or seafood sauce. ps. this cookbook is by a friend. it's very nice. if you're interested in New England cooking, her number is 207-288-8988. She has 4 cookbooks, one for every season. I have no affiliation except that I think she's a nice person :) Posted to CHILE-HEADS DIGEST V3 #153 Date: Thu, 7 Nov 1996 09:36:52 -0500 From: mary@firegirl.com (Mary Going)
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