cookbooks

Codfish Balls Recipe

Codfish Balls Recipe:

Codfish Balls are a delicious and versatile dish that has been enjoyed for many years. This recipe has its roots in traditional seafood cuisine and is often associated with coastal regions. The dish involves combining flaky codfish with potatoes and seasonings, shaping them into balls, and then frying them until golden brown. It is a popular appetizer or side dish that can be enjoyed on its own or dipped in a savory sauce.

History:
The origins of the Codfish Balls recipe can be traced back to the coastal regions where cod fishing was a common practice. Cod was an abundant and easily accessible fish that provided sustenance to many communities. To make the most of this prized catch, the locals developed various ways to cook codfish. The recipe for Codfish Balls evolved as a way to utilize leftover cooked codfish and combine it with other ingredients to create a flavorful and satisfying dish.

Fun Facts:
1. Codfish Balls are a staple in some traditional holiday menus, especially around Christmas time in many coastal regions.
2. This dish has a close cousin called "Saltfish Fritters" that is popular in Caribbean and African cuisines. Both recipes involve using salted codfish in a similar fashion.
3. Codfish Balls are often served with a variety of sauces such as tartar sauce, remoulade, or even a spicy aioli.
4. In some regions, Codfish Balls are also known as "Salt Cod Croquettes" or "Bacalaitos."

Ingredients:
- 1 pound of cooked codfish, flaked
- 2 cups mashed potatoes
- 1/4 cup finely chopped onion
- 2 cloves of garlic, minced
- 1/4 cup chopped parsley
- 2 tablespoons lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- All-purpose flour for coating
- Vegetable oil for frying

Instructions:
1. In a large mixing bowl, combine the flaked codfish, mashed potatoes, onion, garlic, parsley, lemon juice, paprika, cayenne pepper (if using), salt, and pepper. Mix thoroughly until all the ingredients are well incorporated.
2. Shape the mixture into small balls, around 1-2 inches in diameter. You can wet your hands with water to prevent the mixture from sticking.
3. Roll each ball in flour, shaking off any excess.
4. In a large skillet, heat vegetable oil over medium heat. Add the codfish balls in batches, making sure not to overcrowd the pan. Fry them until they are golden brown on all sides, turning them gently with a spatula as needed. This should take about 3-4 minutes per side.
5. Once cooked, remove the codfish balls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Repeat the frying process with the remaining codfish balls until they are all cooked.
7. Serve the Codfish Balls hot as an appetizer or side dish. They are delicious when served with tartar sauce, remoulade, or any other sauce of your choice.

Similar Recipe Dishes:
1. Saltfish Fritters: These fritters are a popular Caribbean and African dish that is made using salted codfish, mixed with spices, herbs, and other ingredients, and then fried until crispy.
2. Crab Cakes: This classic seafood dish involves combining crab meat with breadcrumbs, eggs, and seasonings, shaping them into patties, and frying them until golden brown. It is often served with a tangy sauce.
3. Shrimp Balls: Similar to Codfish Balls, shrimp balls are made by combining cooked shrimp with mashed potatoes, seasonings, and other ingredients, shaping them into balls, and frying them until crispy. They are a delicious seafood appetizer or snack.

Codfish Balls are a delightful way to enjoy the delicate flavor of codfish mixed with the creaminess of mashed potatoes. Whether you're preparing them for a special occasion or a simple weeknight meal, these little bites of goodness are sure to be a hit.

Vote

1
2
3
4
5

Viewed 2337 times.


Other Recipes from Fish

Force Meat Balls For Chowder
Oysters A La Marechale
Toasted Angels
Oyster Pats
Scalloped Clams
Shrimp Or Oyster Curry
Shrimps A La Bordelaise
Shrimps With Tomato
Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
Filet Of Sole A La Bohemian
Baked Sole
Flounders A La Magouze
Salmon A La Melville
Stewed Haddock
Bacalas A La Viscaina
Baked Sardines
Sardines With Cheese
Scalloped Fish Roe
Kedgeree
Sponge Dumplings
Shad, April To June.
To Clean Fish
To Open Fish