FISH BALLS -2 by www.country-cooking.com
1 cupful salt codfish
4 small potatoes
1 egg
1/2 tablespoonful butter or substitute
1/8 teaspoonful pepper
Wash the fish in water and tear into small pieces; wash and pare the potatoes. Cook the fish and the whole potatoes together in gently boiling water, containing no salt, until the potatoes are soft. Drain and shake over the fire until dry; mash, add the beaten egg, fat, pepper, and salt (if needed), and beat until light. Take up the mixture by spoonfuls, mold slightly, and place in hot deep fat. Do not fry more than six balls at one time. Fry until brown, drain, garnish, and serve at once. White or Cheese Sauce may be served over Fish Balls.
The potatoes used in fish balls may be steamed. The codfish, however, must be soaked or cooked in water.
|
|
|
