BACALAO BALLS
If you have never tried salt cod fish before, this a great recipe to start off with. These lil' balls are so addictive. You can't just eat 1 or 2. Make plenty because they will go fast. Happy Cooking sw:)
Provided by Sherri Williams
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. soak cod fish in cold water for 8 hours in the fridge. change water 2-3 times
- 2. combine all the ingredients in a large mixing bowl
- 3. mix well
- 4. roll into 1 inch balls
- 5. in a 350 degree fryer, fry 3-4 minutes or until until golden brown. serve with spicy sauce
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
BACALAITOS (CODFISH FRITTERS)
Steps:
- Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.
BRAZILIAN CODFISH BALLS
Provided by Ingrid Hoffmann
Categories main-dish
Time 5h15m
Yield 12 codfish balls
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
- Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
- Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
- Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.
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- Boil the potatoes (preferably in their skins, so the potatoes don’t absorb water). Peel the potatoes and mash or sieve them. Set aside.
- Meantime, simmer the cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
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