Lynn's Cuban Cod Potato Puffs
1 lb Dried salt cod
4 med All-purpose potatoes, peeled and cubed
2 x Cloves garlic, crushed
1 tbl Salted butter, softened
Salt to taste
Generous grindings of black pepper
2 lrg Eggs, lightly beaten
2 tbl Minced fresh parsley
1 cup Cracker meal or very fine bread crumbs
Peanut or vegetable oil for frying
Fresh lime juice to taste
1 x Drain the fish, place it in a small saucepan, cover with fresh water,
Method :
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.