Fish Balls
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, hearty recipe for traditional fish balls made with salt cod and potatoes. These savory bites are mashed until creamy and fried to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 4 servings |
🔪 Key Equipment
- Pot
- Colander
- Mixing bowl
- Fork
- Deep fryer or heavy skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Salt Cod | Shredded |
| 2 1/2 cups | Potatoes | Pared and cubed or sliced |
| 1 | Egg | Beaten |
| 1/2 tsp | Butter | Softened |
| 1/8 tsp | Pepper | Ground |
Instructions
Step 1: Preparation and Boiling
- Wash the 1 cup salt cod in cold water, then cut or pull into fine shreds.
- Pare and cut the 2 1/2 cups potatoes into cubes or slices.
- Place the salt cod and potatoes in a pot, cover with water, and boil until the potatoes are tender.
Step 2: Mixing and Frying
- Drain the mixture well and mash thoroughly.
- Add the 1/2 tsp butter, 1 egg, and 1/8 tsp pepper, then beat with a fork until the mixture is creamy.
- Drop rounding tablespoons of the mixture into deep hot fat and fry until golden brown.
- Remove and drain on paper towels before serving.
💡 Make-Ahead & Storage: The mashed mixture can be prepared and refrigerated for up to 12 hours before frying.
Original Recipe Scan
