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Codfish Balls

Codfish Balls
5 votes, 3.60 avg. rating (73% score)
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Yield: 15-20 balls

The real Bostonian Sunday Breakfast, of course, is codfish balls (or cakes, or creamed codfish), baked beans, and brown bread.

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Salted Codfish Balls
Photo/Art by Aimee Seavey


  • 1 lb. salt cod (about 2 cups of cooked, flaked fish)
  • 2-1/2 cups diced potatoes
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • salt and pepper


Rinse the fish in cold water, then transfer to a shallow casserole dish and cover with cold water. Allow the fish to soak up the water, changing the water a few times as needed, until thoroughly re-hydrated, up to 24 hours. Drain and flake the fish. Boil it with the peeled and cubed potatoes until the potatoes are tender. Drain. Put back on the fire momentarily to dry completely. Mash the mixture, add butter and pepper and beat until fluffy. Add the eggs and continue beating.

Shape into 2-inch balls and drop into deep hot fat (375 degrees F) and fry until golden brown.

Codfish cakes may be made instead by dropping the mixture onto a hot, lightly greased griddle and browning on both sides. They are good served with fried tomatoes or tartar sauce.

Additional Notes:

For flavor and an extra crisp finish, brush each codfish ball with an additional beaten egg and roll in fine breadcrumbs plus 2 teaspoons chopped, fresh parsley before frying.

If you want even more flavor (and you might -- this recipe is very basic) feel free to add more herbs, chopped chives, minced onion, or even a pinch of dry mustard or cayenne to your salted codfish balls. Once you've got the fish and the potato, the rest is up to you!
Updated Thursday, August 16th, 2007

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