Codfish Balls

• 1/2 lb. salt codfish
• 2 1/2 c. (1 1/4 lb.) diced pared potatoes
• 1 egg
• 2 tsp. butter or margarine
• 1/4 tsp. pepper
• salad oil or shortening

1. Cut codfish into strips; place in medium saucepan with 1 1/2 to 2 cups water, bring to boiling.
2. Reduce heat and simmer, uncovered for 5 minutes; drain.
3. Separate fish strips into small flakes.
4. Place in medium saucepan with potatoes and 1 1/2 cups water; bring to boiling.
5. Boil gently, covered, for 15 minutes or until potatoes are tender.
6. Turn into strainer to drain very well. In medium bowl, with electric mixer at medium speed, beat fish mixture until very smooth.
7. Add egg, butter and pepper; beat until well combined.
8. In electric skillet or heavy saucepan, slowly heat salad oil (from 1 1/2 to 2 inches deep) to 385u0b0 on deep frying thermometer; gently drop fish mixture, by heaping tablespoonfuls 5 or 6 at a time, into hot oil.
9. Fry until golden brown, about 1 minute.
10. With slotted spoon, remover fish balls as they brown, drain on paper.
11. Makes about 2 dozen; 6 servings.

salt, potatoes, egg, butter, pepper, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293658 (may not work)