Salt Cod Fish Balls
Delight your taste buds with these golden, crispy Salt Cod Fish Balls, a classic culinary treat that combines the robust flavors of salt cod with creamy mashed potatoes, aromatic garlic, and fresh parsley. Perfect for appetizers or snacking, these savory bites are coated in a crunchy panko crust and deep-fried to perfection. The preparation involves rehydrating and gently poaching the salt cod to bring out its delicate, briny essence, while a quick chill helps the mixture hold its shape during frying. Ready in just an hour, these irresistible fish balls are best served warm with your favorite dipping sauce or a tangy squeeze of lemon for a zesty finish. Whether you're hosting a party or craving comfort food, Salt Cod Fish Balls are a crowd-pleasing recipe that celebrates the rich traditions of coastal cooking.
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Recipe Information
Ingredients
- 1 pound salt cod
- 2 medium russet potatoes
- 2 cloves garlic cloves
- 2 tablespoons parsley
- 1 large egg
- 0.5 cup flour
- 1 cup panko breadcrumbs
- 0.5 cup milk
- 2 tablespoons olive oil
- 3 cups vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Soak the salt cod in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt.
Peel and dice the potatoes into chunks. Place them in a pot of salted water, bring to a boil, and cook until tender, about 12–15 minutes. Drain and mash until smooth, then set aside.
Drain the soaked cod and place it in a pot with fresh water. Bring to a gentle simmer and poach for 10–12 minutes until cooked through. Remove the cod from the water and let it cool slightly before flaking it into small pieces, discarding any skin or bones.
Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat.
In a large mixing bowl, combine the mashed potatoes, flaked cod, sautéed garlic, chopped parsley, egg, salt, and black pepper. Mix well until the ingredients are evenly combined.
Shape the mixture into small balls, about the size of a golf ball. Place them on a tray and chill in the refrigerator for 20 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with milk, and one with panko breadcrumbs. Dredge each fish ball in flour, dip in milk, then coat in panko, pressing gently to adhere.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the fish balls in batches, avoiding overcrowding the pot, until golden brown and crispy, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
Serve the salt cod fish balls warm with your favorite dipping sauce or a squeeze of lemon. Enjoy!
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 651 mg | 14% | |
*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.
