Fish Balls
Ingredients
Directions
Prepare the cod
Soak the salt cod in water overnight to freshen it.
Boil the cod in cold water, gradually bringing it to a boil.
Remove from heat and let it sit in hot water for 30 minutes.
Shred the cod into fine pieces.
Form and fry
Mix the shredded cod with an equal amount of mashed potatoes.
Form the mixture into balls.
Fry the balls in a griddle or boiling oil until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salt cod
- Provides the main savory flavor and firm, flaky texture once shredded and cooked.
- Mashed potatoes
- Binds the shredded cod together and adds moisture and body to the balls.
The step that matters
Freshening the salt cod. Salt cod is very salty and firm. Soaking and gently poaching it draws out salt and softens the fibers, so the balls taste balanced and shred easily. Bringing the water to a boil gradually keeps the fish tender rather than tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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