Sunday Morning Fish Balls
|Salt codfish||1 Cup (16 tbs)|
|Sliced potatoes||2 Cup (32 tbs)|
|Egg||1 , beaten|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Cover fish with cold water and let stand for about 1 hour; drain.
Place fish on top of potatoes in a kettle; cover with boiling water and cook until potatoes are soft.
Drain well; mash fish and potatoes; then beat with fork until mixture is very light.
Blend in remaining ingredients except fat.
Drop by tablespoonfuls into hot fat (375°F.
on a frying thermometer) 2 inches deep and fry until golden-brown, about 1 minute.
Drain on unglazed paper.
Serve at once.