Codfish/Saltfish Balls

Ingredients

• 200 g Salted Cod (Salt Fish) (desalted, flaked)
• 3 Tbsp Green Seasoning Blend (made with pimento peppers, parsley, garlic and onion)
• 2 small Irish Potatoes (peeled, boiled and mashed)
• 2 large Eggs (room temperature, broken into separate bowl)
• 1 cup Panko Breadcrumbs (Japanese style, adds light crispness)
• 0.25 cup All-Purpose Flour (for dusting the balls)
• 1 tsp Seasoning Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cups Vegetable Oil (for deep‑frying, neutral oil)

Instructions

1. Desalt and Flake the Salt Fish

   Rinse the salted cod, then soak it in cold water for 15‑20 minutes, changing the water once, to remove excess salt. Drain and flake the fish with a fork.

   Time: PT5M

2. Cook and Mash the Potatoes

   Place the two small peeled Irish potatoes in a pot of salted water, bring to a boil and cook until fork‑tender (about 10 minutes). Drain and mash until smooth.

   Time: PT10M

3. Prepare the Green Seasoning Blend

   In a food processor combine pimento peppers, fresh parsley, a clove of garlic and a small piece of onion. Pulse until finely chopped.

   Time: PT5M

4. Combine Main Ingredients

   In a large mixing bowl add the flaked fish, mashed potatoes, green seasoning, seasoning salt and black pepper. Mix until evenly distributed.

   Time: PT5M

5. Incorporate the Eggs

   Break the two eggs into a separate small bowl (to check for shell fragments) and then pour them into the mixture. Stir just until combined.

   Time: PT2M

6. Add Breadcrumbs for Binding

   Gradually fold in the panko breadcrumbs, one‑quarter cup at a time, until the mixture holds together when pressed.

   Time: PT3M

7. Dust and Shape the Balls

   Place the 1/4 cup flour in a shallow dish. Scoop about a tablespoon of mixture, roll into a ball, then lightly roll in flour to coat. Set on a plate.

   Time: PT5M

8. Chill the Balls

   Cover the plate with plastic wrap and place in the freezer for 10‑15 minutes to firm up.

   Time: PT15M

9. Heat the Oil

   Pour vegetable oil into a deep pan to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry the Salt Fish Balls

    Working in small batches, gently lower the chilled balls into the hot oil. Fry 3‑4 minutes, turning once, until golden brown and cooked through.

    Time: PT5M

    Temperature: 350°F

11. Drain and Serve

    Remove the balls with tongs and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g