New England Codfish Balls
“A favorite treat for Sunday-morning breakfast at Oakland House. We serve 3 golden flshballs with chunks of corn bread and crisp bacon.” -Oakland House, Herricks, Maine
Yield: Makes about 24.
- 1/4 pound dried salt codfish
- 6 potatoes, cooked, drained, and mashed
- 3 eggs
- 1 cup bread crumbs
Cook cod in water until it flakes well; rinse with fresh water several times and drain well. In mixer blend potatoes and fish. Add eggs and bread crumbs to form a proper consistency for making into balls. Chill overnight.
Form into balls (a #40 ice cream scoop works well) and cook until golden in 350 degrees fat. Drain on paper towels.