Codfish Balls
Ingredients
Directions
Prepare the codfish
Soak the codfish overnight.
Boil the codfish until very soft and remove the bones.
Chop the fish very fine.
Make the mixture
Boil the potatoes until tender and mash them.
Mix the codfish and mashed potatoes together and season to taste.
Form the mixture into small flat cakes.
Fry
Drop the cakes into hot lard and fry until 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
- Codfish
- Provides the main flavor and the bulk of the cakes.
- Potatoes
- Add starch and body, helping the mixture bind and hold its shape.
- Lard
- Conducts heat for frying and promotes browning on the outside of the cakes.
The step that matters
Boil the codfish until very soft and remove the bones. Codfish that is not fully softened stays tough and can leave small bones in the cakes. Thorough cooking and careful boning make the texture even and safe to eat.
“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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