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Boston Codfish Balls

  • 1 cup salt codfish
  • 2 heaping cups potatoes, cut in quarters
  • 1 egg
  • 1/2 Tbsp butter
  • 1/8 tsp pepper
Wash fish in cold water and cut in small pieces. Wash, pare and soak potatoes, cutting in quarters of uniform size before measuring. Cook fish and potatoes in boiling water until potatoes are soft. Drain through strainer, mash thoroughly, add beaten egg, butter and pepper. Beat with fork for 2 minutes (be patient, you rascal). Add salt, if your little heart desires. Take by spoonfuls, drop in deef fat and fry for about 1 minute, allowing 6 balls to each frying. Drain on paper towel. Reheat oil after each frying.
Submitted by Tess M May 23, 2009 15 min 30 min 45 min


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