Joann Coats's Codfish Balls
- Total Time
- 30 minutes, plus overnight soaking
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Ingredients
- 1pound boneless, skinless salt cod
- 3medium baking potatoes, peeled and cut into ½-inch cubes
- 1medium onion, minced
- 1teaspoon chopped parsley
- 1pinch nutmeg
- Freshly ground black pepper to taste
- 1tablespoon kosher salt, or to taste
- 3eggs, separated
- 4cups vegetable oil
Nutritional analysis per serving (10 servings)
999 calories; 92 grams fat; 6 grams saturated fat; 1 gram trans fat; 65 grams monounsaturated fat; 16 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 32 grams protein; 3211 milligrams sodium
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.
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