Fish Balls

By the RecipeCafe Archives

Ingredients

• 1 cup (about 120 g) salt codfish, picked into very small pieces or cut with scissors
• 2 heaping cups (about 400 g) potatoes, washed, pared, soaked, and cut into uniform pieces before measuring
• 1 large egg, well beaten
• 0.5 tablespoon (7 g) unsalted butter
• 0.25 teaspoon ground black pepper
• 1 Salt to taste
• 1 Neutral oil or lard for deep frying (enough to fill frying vessel to a depth of at least 3 inches / 7.5 cm)

Instructions

1. 1. Wash the salt codfish in cold water. Pick the fish into very small pieces by hand, or cut it using scissors.
2. 2. Wash, pare, and soak the potatoes. Cut the potatoes into pieces of uniform size before measuring out 2 heaping cups (about 400 g). Soaking (rehydrating) the potatoes in cold water for 15-30 minutes helps reduce starch and firm texture.
3. 3. Place the fish pieces and potato pieces together in a large saucepan and add boiling water to cover. Cook over medium-high heat until the potatoes are fully soft, 15-20 minutes — test by piercing a potato piece with a fork; it should slide off with no resistance.
4. 4. Drain through a colander or strainer, then return the fish and potatoes to the same saucepan.
5. 5. Mash the mixture thoroughly until completely smooth, with no lumps remaining. Add the butter (1/2 tablespoon / 7 g) and let it melt into the hot mixture.
6. 6. Add the well-beaten egg and the pepper (1/4 teaspoon). Beat the entire mixture vigorously with a fork for 2 minutes until light and cohesive. Taste and add salt only if needed — the salt cod will have contributed significant seasoning.
7. 7. Heat neutral oil or lard in a deep, heavy saucepan or deep-fryer (at least a 3-quart / 2.8-liter vessel) to 375°F (190°C). Use a frying thermometer to verify temperature before each batch.
8. 8. Using a large spoon, shape the fish-and-potato mixture into rounded balls and lower no more than 6 at a time into a frying basket. (Working in small batches prevents the oil temperature from dropping sharply.)
9. 9. Lower the basket into the hot fat and fry for 1 minute, until the fish balls are golden brown on the outside and feel firm when gently pressed with a slotted spoon.
10. 10. Lift the basket and drain the fish balls on a rack or absorbent paper. Reheat the oil back to 375°F (190°C) before frying the next batch. Repeat with remaining mixture.