Maritime
Codfish Balls
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Salt cod soaked, then boiled with potatoes and mashed together with beaten egg and milk — formed into balls and deep-fried until golden. A staple of the New Brunswick Maritime table and an economical, satisfying supper.
Ingredients
- 3 medium-sized potatoes
- 1 cup dried codfish
- ¾ cup milk
- 1 egg, well beaten
Instructions
- Soak the cod for about one hour in cold water. Peel and quarter the potatoes.
- Drain the codfish and add to the potatoes. Cover with fresh cold water. Bring to a boil and cook until tender.
- Drain and mash thoroughly. Add the beaten egg mixed with milk and combine well.
- Drop by tablespoons into deep hot fat (about 375°F) and cook until brown. Drain on unglazed paper to remove excess fat.