Bolitas de bacalao y papa (codfish & potato)

Yield: 25 Servings


  • 1 lb Dried salt cod

  • 4 md All-purpose potatoes -peeled and cubed

  • 2 ea Cloves garlic crushed

  • 1 tb Salted butter


softened Salt to taste Generous grindings of black -pepper 2 lg Eggs lightly beaten 2 tb Minced fresh parsley 1 c Cracker meal or very fine -bread crumbs Peanut or vegetable oil for -frying Fresh lime juice to taste 1 ea Drain the fish place it in -a small saucepan cover -with fresh water and bring to a boil over medium-high heat. Reduce the heat to low and simmer 5 minutes. Drain and cool the fish remove any skin and bones and flake. 2. 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. 3. Mash the potatoes using a potato masher or fork add the flaked fish butter salt pepper eggs and parsley and mix well. Refrigerate the mixture at least 30 minutes. 4. Sprinkle a light layer of cracker meal on a work surface. Taking a generous tablespoonful of the codfish mixture in the palm of your hand form it into a ball about 1 l/2 inches in diameter and roll it in the crumbs; repeat with all the codfish mixture renewing the crumbs when necessary. 5. Preheat the oven to 250 degrees. 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. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Place the puffs on a paper- towel-lined platter in the oven until all have been cooked and serve hot sprinkled with lime juice. Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs

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