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LOCATION: Recipes >> Portuguese >> Codfish Balls 02

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Codfish Balls
Yield: 8 to 12 servings.

1 pound boneless, skinless salt cod
3 medium baking potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, minced
1 teaspoon chopped parsley
1 pinch nutmeg
Freshly ground black pepper to taste
1 tablespoon kosher salt, or to taste
3 eggs, separated
vegetable oil

The day before serving, cover the cod wtih water, changing water
every few hours. Soak overnight. 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 bofl. Lower heat
and simmer for 15 minutes, then drain.

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.

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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