Gloucester Codfish Balls Food

BRAZILIAN CODFISH BALLS

Brazilian Codfish Balls image

Provided by Ingrid Hoffmann

Time 5h15m

Yield 12 codfish balls

Number Of Ingredients 10

Ingredients

1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
1 1/2 teaspoons green hot sauce (recommended: Tabasco)
1 teaspoon salt
1 cup seasoned dry bread crumbs

Steps:

Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

SALT COD FISH BALLS

Salt Cod Fish Balls image

Make and share this Salt Cod Fish Balls recipe from Food.com.

Provided by Julie Bs Hive

Categories Caribbean

Time 8h36m

Yield 12 balls, 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb salt cod fish
2 cups diced raw potatoes
1 tablespoon butter
1/2 teaspoon pepper
2 eggs, beaten
breadcrumbs
vegetable oil (for frying)

Steps:

Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
Drain, rinse fish under cold water and flake making sure to remove fine bones.
Add butter, pepper and shredded fish to potatoes, mix well.
Form mixture into light, feathery balls.
Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
Drain on absorbent paper and serve very hot with your favorite cocktail sauce.

Nutrition Facts : Calories 94.8, Fat 2.3, SaturatedFat 1, Cholesterol 66.5, Sodium 1348.1, Carbohydrate 4.4, Fiber 0.6, Sugar 0.3, Protein 13.4

GLOUCESTER CODFISH BALLS

Gloucester Codfish Balls image

Dried salt codfish is a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. Serve these tasty morsels with tomato sauce. Small balls make a very nice appetizer, too. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.

Provided by Molly53

Categories Free Of...

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 5

Ingredients

1 cup dry salt cod fish, soaked overnight in several changes of water
2 1/2 cups potatoes, cubed
1/2 tablespoon butter
1/8 teaspoon pepper
1 egg, beaten slightly

Steps:

Pour off water and shred fish by placing on a cutting board and pulling apart with a fork.
Cook potatoes until tender, drain thoroughly and return to the pot in which they were cooked.
Shake over the heat until thoroughly dry; mash well and add butter and seasonings and beat until light.
Add flaked codfish, beaten egg and continue beating until mixture is light and fluffy.
Add more salt if necessary.
Form into balls and drop into deep hot fat (385F); fry until golden.
Drain on absorbent paper and keep warm until ready to serve.

Nutrition Facts : Calories 103.5, Fat 2.8, SaturatedFat 1.3, Cholesterol 56.7, Sodium 33.4, Carbohydrate 16.5, Fiber 2.1, Sugar 0.8, Protein 3.5

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