Caribbean salt cod fish balls — soaked, simmered and mashed with potato, bound with a blended pepper and tomato sauce, then fried golden and crisp.
- 1 Salt Cod
- 3 Medium Potatoes
- 1 Tomato
- 1/2 Green Pepper
- 1 medium Onion
- 1 clove peeled sliced Garlic
- 1/2 tsp Tobasco Sauce
- Dash Nutmeg
- To taste Salt
- To taste Pepper
- 1 Egg
Preparation
- Soak the salt cod for 24 hours, then discard the water. (You can also use a large can of salmon or a pound of white fish instead.)
- Place the cod in a saucepan with fresh water to cover and simmer gently until it flakes easily with a fork. Strain, reserving a little of the broth, then debone the cod and set aside.
- Bring the diced potatoes to the boil in water to cover and cook until tender, then drain well.
- Add the cod to the potatoes and mash the two together thoroughly.
- In a blender, combine the tomato, green pepper, onion, garlic, Tabasco, nutmeg, and salt and pepper, and blend for a few seconds.
- Pour the sauce over the mashed fish and combine well, then mix in the beaten egg.
- The mixture should be stiff enough to shape into balls about 1½ inches across; if too dry, add a little of the reserved fish stock a tablespoon at a time.
- Fry the balls in hot, deep oil until golden brown.
