Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

FISH BALLS.
(Boston Cooking-School Cook Book, 1896)


    1 cup salt codfish.
    2 heaping cups potatoes.
    1 egg.
    1/2 tablespoon butter.
    1/8 teaspoon pepper.


Wash fish in cold water, and pick in very small pieces. or cut, using scissors.

Wash, pare, and soak potatoes, cutting in pieces of uniform size before measuring.

Cook fish and potatoes in boiling water to cover until potatoes are soft. 

Drain through strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potato), add butter, egg well beaten, and pepper.

Beat with a fork two minutes. Add salt if necessary. Take up by spoonfuls, put in frying-basket, and fry one minute in deep fat, allowing six fish balls for each frying; drain on brown paper. Reheat the fat after each frying.

 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.