Codfish Balls
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 20. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 ounces salt cod
- 1 1/2 cups chopped, peeled potatoes
- 1/4 cup chopped onion
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons snipped parsley
- 1 tablespoon margarine or butter
- Shortening or cooking oil for deep-fat frying
Instructions
- Soak cod in water to cover for 4 to 24 hours; change water often. Drain; cut into small pieces.
- Cook cod, potatoes, and onion in boiling water about 10 minutes or till tender; drain. Beat mixture till combined. Beat in egg, cheese, parsley, margarine, and 1/4 teaspoon pepper.
- In a heavy saucepan or deep-fat fryer heat 2 inches of melted shortening or oil to 375°. Drop cod mixture by heaping tablespoons, a few at a time, into hot fat. Fry about 2 minutes or till golden. Drain on paper towels. Serve with tartar or cocktail sauce, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bolinho de bacalhau.jpg" by GostinhoDeBrasil; license: CC BY 3.0 (https://creativecommons.org/licenses/by/3.0); source: https://commons.wikimedia.org/wiki/File:Bolinho_de_bacalhau.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.