Saltcodfishballs Recipes

Steps:

• To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
• In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
• To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
• In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

Steps:

• Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
• Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
• Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

Steps:

• Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
• Drain, rinse fish under cold water and flake making sure to remove fine bones.
• Add butter, pepper and shredded fish to potatoes, mix well.
• Form mixture into light, feathery balls.
• Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
• Drain on absorbent paper and serve very hot with your favorite cocktail sauce.

Steps:

• Wash the saltfish and put into a pan with water, allowing it to cover the fish.
• Leave to simmer for 1 1/2 hours.
• Discard the cooking water.
• Now place cold water on the saltfish and let it stand for 15 minutes, allowing the fish to cool down.
• When the fish is cool, discard this water as well and debone the fish.
• Flake the fish and put it into a deep mixing bowl.
• Add the curry powder, onion, flour and pepper to season. Adjust to your taste if desired.
• Mix it all together, adding water to create a thickish consistency.
• Heat the frying oil in a deep pan.
• When the oil is hot take a tablespoon, scoop up the mixture and drop it slowly into the hot oil.
• Allow each tablespoonful of mixture to cook for 2 to 3 minutes, until each ball is golden brown.
• Serve with white rice, spinach or calalloo, or any vegetable of your choice.