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New England Codfish Balls

by

Yield: Makes about 24.

"A favorite treat for Sunday-morning breakfast at Oakland House. We serve 3 golden flshballs with chunks of corn bread and crisp bacon." -Oakland House, Herricks, Maine


Ingredients:

  • 1/4 pound dried salt codfish
  • 6 potatoes, cooked, drained, and mashed
  • 3 eggs
  • 1 cup bread crumbs

Instructions:

Cook cod in water until it flakes well; rinse with fresh water several times and drain well. In mixer blend potatoes and fish. Add eggs and bread crumbs to form a proper consistency for making into balls. Chill overnight.


Form into balls (a #40 ice cream scoop works well) and cook until golden in 350 degrees fat. Drain on paper towels.


Updated Monday, August 6th, 2007
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