Gloucester Codfish Balls
Dive into the rich maritime heritage of New England with these irresistible Gloucester Codfish Balls! This traditional recipe pairs tender flakes of salted codfish with creamy mashed russet potatoes, bound together with butter and egg for a velvety texture. Lightly rolled in flour and fried to golden perfection, these crispy, bite-sized delights offer a satisfying crunch with a savory, melt-in-your-mouth center. Perfect as an appetizer or main course, these codfish balls are a timeless comfort food that can be garnished with fresh parsley for a pop of color and flavor. With only a handful of pantry staples and a straightforward preparation, this dish is your gateway to hearty, coastal-inspired meals in under an hour. Serve them piping hot for a flavorful nod to Gloucester's fishing traditions!
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Recipe Information
Ingredients
- 1 pound salted codfish
- 2 large russet potatoes
- 2 tablespoons unsalted butter
- 1 unit large egg
- 0.25 cup all-purpose flour
- 2 cups vegetable oil
- 0.5 teaspoon black pepper (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Rinse the salted codfish thoroughly under cold running water to remove excessive salt.
Place the codfish in a large bowl and cover it with cold water. Let it soak for at least 4 hours, or overnight, changing the water every 1-2 hours to further reduce the saltiness.
Drain the codfish and transfer it to a medium-sized pot. Cover with fresh water and bring to a gentle boil. Reduce the heat to a simmer and cook for 15 minutes or until the fish is tender and flakes easily with a fork. Drain and set aside to cool.
Peel and chop the potatoes into evenly sized pieces. In a separate pot, cover the potatoes with water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and mash with a potato masher or fork until smooth.
Shred the cooled codfish into small flakes using your hands or a fork, removing any bones if necessary. Combine the flaked codfish with the mashed potatoes in a large mixing bowl.
Add the unsalted butter, egg, and optional black pepper to the potato-codfish mixture. Mix thoroughly until everything is well incorporated.
Use your hands or a spoon to shape the mixture into small balls, about 1 1/2 inches in diameter. Roll each ball lightly in all-purpose flour to coat.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of the dough into it—it should sizzle immediately.
Carefully fry the codfish balls in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and crisp on all sides.
Transfer the cooked codfish balls to a plate lined with paper towels to drain any excess oil.
Serve warm, garnished with optional freshly chopped parsley, and enjoy!
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1165 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
