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Bolitas de Bacalao y Papa

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Description Edit

Codfish and potato puffs

  • Makes 25 to 50 puffs.

Ingredients Edit

Directions Edit

  1. 1 drain the fish, place it in a small saucepan, cover with fresh water and bring to a boil over medium-high heat.
  2. Reduce the heat to low, and simmer 5 minutes.
  3. Drain and cool the fish, remove any skin and bones, and flake.
  4. 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.
  5. Mash the potatoes, using a potato masher or fork, add the flaked fish, butter, salt, pepper, eggs, and parsley, and mix well.
  6. Refrigerate the mixture at least 30 minutes.
  7. Sprinkle a light layer of cracker meal on a work surface.
  8. Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1½ inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary.
  9. Preheat the oven to 250°F.
  10. 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.
  11. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp.
  12. Place the puffs on a paper- towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice.

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