Joann Coats's Codfish Balls
Published October 4, 1997
- Total Time
- 30 minutes, plus overnight soaking
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Ingredients
1 pound boneless, skinless salt cod
3 medium baking potatoes, peeled and cut into ½-inch cubes
1 medium onion, minced
1 teaspoon chopped parsley
1 pinch nutmeg
Freshly ground black pepper to taste
1 tablespoon kosher salt, or to taste
3 eggs, separated
4 cups vegetable oil
Nutritional analysis per serving (8 to 12 servings)
13 grams carbs; 117 milligrams cholesterol; 999 calories; 65 grams monosaturated fat; 16 grams polyunsaturated fat; 6 grams saturated fat; 92 grams fat; 1 gram trans fat; 1 gram fiber; 3211 milligrams sodium; 32 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the cod overnight as above. Drain and cut into 1-inch squares, removing any remaining bones. Place the cod in a deep pot with the potatoes, cover with water and bring to a boil. Lower heat and simmer for 15 minutes, then drain.
- Step 2
Mash the potatoes and cod with the onion, parsley, nutmeg, pepper and salt (how much depends on the saltiness of the cod). Stir in the yolks. Beat the egg whites until stiff but not dry and fold them into the potato mixture.
- Step 3
Heat the oil to 350 degrees in a medium saucepan. Drop rounded tablespoons of the mixture (about 8 at a time) into the hot oil and fry for 2 minutes, turning once or twice, until golden. Drain on paper towels. Allow the oil to return to 350 degrees between each batch. Keep warm in a 300-degree oven until all are done.
Private Notes