Codfish Balls

Ingredients

• One cupful raw salt fish
• One pint potatoes
• One egg well beaten
• Quarter salt spoonful pepper( add more salt if needed)
• One teaspoonful of butter

Directions

1. Wash the fish , pick in half inch pieces and free from bones
2. Pare potatoes and cut in quarters.
3. Put potatoes and fish in stewpan and cover with boiling water.
4. Boil until potatoes are soft. (around twenty-five minutes)
5. Do not allow potatoes to get soggy
6. Drain off all water, mash and beat until very light.
7. Add salt and butter, when slightly cooled the eggs
8. Add more salt if needed
9. Shape them without smoothing much
10. Slip off into frying hot lard one minute and fry only five at a time
11. To get delicious taste, serve warm.

Source - Cooking in Old Creole Days

Prepared by: Anuj Bhandari

Louisiana Anthology

January 5th, 2015