Cod Fish Ball Recipe
Traditional Recipes, 1940s

1 pound package salt cod fish (non-shredded)
5 cups hot mashed potatoes
2 eggs beaten
1 tablespoon butter
1/2 tablespoon salt (cooked with potatoes)
1/4 teaspoon pepper
Spry for deep frying

Freshen and pull cod fish apart under cold running water. Boil in cold water until tender. If fish is very salty, increase water amount. Prepare the freshly cooked mashed potatoes. Mash in the codfish, pepper, and butter. Beat in eggs. Codfish cakes are best with the potatoes and fish cooked separately. Flour hands. Shape into oval cakes about 3/4" thick, 2" wide, and 3" long. Fry in deep fat, being sure that fat is good and hot, otherwise fish balls with soak fat. Drain on paper towels.

Keep warm in oven but do not pile on top of each other as they will steam and not be crispy on outside. These are delicious if eaten almost as soon as cooked. Makes 25 to 30 cakes.

If you prefer to use the shredded codfish, one of the small packages will make half of this recipe.

— D.R.H.