1 week ago
Monday, March 8, 2010
We’ve received requests for fish dishes. This is just one of the few that I’ll be posting this week.
½ lb salt cod, soaked in multiple changes (5) of cold water and drained.
1 lb russet potatoes
½ tbs olive oil
¾ cup minced onions
1 tbs garlic cloves, minced
2 eggs beaten
1/8 tsp cayenne
1 tbs cilantro, minced
1 tbs parsley, minced
sourcream as needed
Flour as needed
Salt and pepper to taste
1 cup seasoned bread crumbs
In a small pot that is large enough to hold the potatoes, add the potatoes and bring the water to a boil until fork tender. Drain, remove the skin with a paper towel, and set aside.
In a small saucepot, simmer the salt cod in water until the fish is flaky. Drain and set it aside.
In a small sauté pan, heat the oil and lightly sauté the onions and garlic until they are tender and set aside.
Dice the potatoes and put them in a food processor. Add the fish, onions, garlic, eggs, cayenne, cilantro, and parsley. Season with salt and pepper and mix until ingredients are thoroughly incorporated. Add a little sour cream if needed.
Roll the fish mixture into balls. Add a little flour if needed and coat them completely with the bread crumbs. Deep fry them until golden brown and put them in a paper towel to absorb excess oil then serve them immediately.
This dish can be served with a dipping sauce.