Bolitas de bacalao y papa (codfish and potato puffs)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Bolitas de bacalao y papa (codfish and potato puffs)
  Potato    Fish  
Last updated 6/12/2012 1:09:40 AM. Recipe ID 36691. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Bolitas de bacalao y papa (codfish and potato puffs)
 Categories: Fish, Cuba, Update, Archived
      Yield: 25 Servings
      1 lb Dried salt cod
      4 md All-purpose potatoes,
           -peeled and cubed
      2    Cloves garlic, crushed
      1 tb Salted butter, softened
           Salt to taste
           Generous grindings of black
      2 lg Eggs, lightly beaten
      2 tb Minced fresh parsley
      1 c  Cracker meal or very fine
           -bread crumbs
           Peanut or vegetable oil for
           Fresh lime juice to taste
      1    Drain the fish, place it in
           -a small saucepan, cover
           -with fresh water,
  and bring to a boil over medium-high heat. Reduce the heat to low, and
  simmer 5 minutes. Drain and cool the fish, remove any skin and bones,
  and flake. 2. In a medium-size saucepan over medium-high heat, cover
  the potatoes and garlic with salted water, bring to a boil, and cook
  until tender, 20 to 25 minutes, then drain. 3. Mash the potatoes,
  using a potato masher or fork, add the flaked fish, butter, salt,
  pepper, eggs, and parsley, and mix well. Refrigerate the mixture at
  least 30 minutes. 4. Sprinkle a light layer of cracker meal on a work
  surface. Taking a generous tablespoonful of the codfish mixture in
  the palm of your hand, form it into a ball about 1 l/2 inches in
  diameter, and roll it in the crumbs; repeat with all the codfish
  mixture, renewing the crumbs when necessary. 5. Preheat the oven to
  250 degrees. In a large, heavy-bottomed skillet or deep fryer over
  medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until
  a drop of batter sizzles when it touches the oil, and fry the puffs
  until golden brown on all sides, turning with a slotted spoon. Do not
  fry too many at once or the oil temperature will fall and they will
  be soggy rather than crisp. Place the puffs on a paper- towel-lined
  platter in the oven until all have been cooked, and serve hot,
  sprinkled with lime juice. Makes 25 to 50 puffs Mary Urrutia
  Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) BOLITAS DE
  BACALAO Y PAPA Codfish and Potato Puffs

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 36691 (Apr 03, 2005)

[an error occurred while processing this directive]