| 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)
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”