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.
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- 1Pour off water and shred fish by placing on a cutting board and pulling apart with a fork.
- 2Cook potatoes until tender, drain thoroughly and return to the pot in which they were cooked.
- 3Shake over the heat until thoroughly dry; mash well and add butter and seasonings and beat until light.
- 4Add flaked codfish, beaten egg and continue beating until mixture is light and fluffy.
- 5Add more salt if necessary.
- 6Form into balls and drop into deep hot fat (385F); fry until golden.
- 7Drain on absorbent paper and keep warm until ready to serve.
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Nutritional Facts for Gloucester Codfish Balls
Serving Size: 1 (86 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 103.4
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 1.3 g
- Cholesterol 56.6 mg
- Sodium 33.3 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 2.0 g
- Sugars 0.8 g
- Protein 3.4 g
The following items or measurements are not included:
salt cod fish