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

Ingredient Substitutions

• Instead of Salted Cod (Salt Fish): unsalted fresh cod, flaked, canned salmon, drained
• Instead of Green Seasoning Blend: store‑bought Caribbean green seasoning, cilantro‑garlic blend
• Instead of Irish Potatoes: Yukon Gold potatoes, Russet potatoes
• Instead of Eggs: 2 tbsp ground flaxseed + 6 tbsp water (vegan), 1/4 cup unsweetened applesauce
• Instead of Panko Breadcrumbs: regular plain breadcrumbs, crushed cornflakes
• Instead of All-Purpose Flour: rice flour (gluten‑free), cornstarch
• Instead of Seasoning Salt: regular salt, sea salt
• Instead of Black Pepper: white pepper
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Food Processor or Fork
• Mixing Bowl
• Pot for Boiling Potatoes
• Measuring Cups and Spoons
• Frying Pan or Deep Fryer
• Tongs
• Paper Towels
• Freezer Tray or Plate (optional)
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Desalting the cod to avoid overly salty balls
• Ensuring the mixture is firm enough before shaping
• Chilling the balls before frying to prevent them from falling apart
• Maintaining oil temperature at 350°F for a crisp exterior

Chef Tips from the Video

• Use a light hand when dusting flour; excess flour burns quickly.
• For extra flavor, add a pinch of smoked paprika to the seasoning salt.
• Serve with a mango‑chili dipping sauce for a sweet‑spicy contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze uncooked, dusted balls on a tray, then transfer to a zip‑top bag for up to 1 month.

Room temperature: Not recommended; the fish can spoil.

Make-Ahead Tips

• Prepare the fish‑potato mixture a day ahead and keep it refrigerated; shape and freeze the balls before frying.
• Fry the balls and let them cool, then reheat in a hot oven (350°F) for 5‑7 minutes to retain crispness.

Frequently Asked Questions