Title: Codfish Balls
Categories: None
Yield: 1 Servings

1 lb Salt codfish
3 c Fish bouillon broth
3 md Sized potatoes cut into
-quarters
2 ts Grated lemon rind
1/4 c Grated onion
1/2 c Pre-cooked corn kernals
1 pn Cayenne (alter to taste)
1 ts Pepper
1 Egg
1 tb Skim milk
3 tb Flour
4 tb Safflower oil
Prepared tartare or seafood
-sauce

*This recipe is from Coastal New England Winterfare & Holiday Cooking by
Sherri Eldridge. I have not made it. My sick humor made me choose it due to
the title*

Soak salted codfish in cold water for 6 hours, riinsing and changing the
water every hour.

Bring bouillion broth and potatoes to a boil. Simmer until potatoes are
tender. Wrap desalted codfish in a cheesecloth and place in broth. Simmer 5
minutes, then remove pot from heat. Leave fish in hot broth another 5 to 10
minutes depending on the thickness of the fish. Remove codfish from
cheesecloth and pat dry.

Put codfish into bowl and use two forks to flake into shreds. In a separate
bowl, mash potatoes. Stir potatoes, lemon rind, onion, corn, cayenne,
pepper, egg, milk and flour into codfish. Form into 1-inch balls.

Preheat and spray a frying pan with non-stick oil. Coat pan with safflower
oil, and fry codfish balls until browned. Serve with tartare or seafood
sauce.

ps. this cookbook is by a friend. it's very nice. if you're interested in
New England cooking, her number is 207-288-8988. She has 4 cookbooks, one
for every season. I have no affiliation except that I think she's a nice
person :)

Posted to CHILE-HEADS DIGEST V3 #153

Date: Thu, 7 Nov 1996 09:36:52 -0500

From: mary@firegirl.com (Mary Going)