September 10, 2008
Rhode Island Codfish Balls
1 cup dried salt codfish
1 cup sliced raw potatoes
Yolk of 1 egg
1 tablespoon butter
Dash of pepper
White of 1 egg
Fat for frying
Freshen fish by flaking apart and allowing to stand in cold water 6 to 8 hours, changing water 2 or more times according to degree of saltiness desired. (Most preparers of salt codfish include instructions for freshening with the package.)
Pull freshened fish into small pieces. Cook potatoes and fish together until potatoes will mash. Mash potatoes lightly together with fish.
Beat the egg yolk together with the butter until it forms a paste. Add pepper. Mix the beaten egg yolk gently with the fish and potato mixture.
Beat the egg white stiff and fold into mixture. Flour hands and shape fish into rough balls. Fry in deep hot fat at a temperature of 425 degrees until brown.
Serve with tartar sauce or coleslaw. For a refreshing change, try applesauce instead.
Serves 4 to 6.
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