Joann Coats's Codfish Balls

Ingredients

• 1 pound boneless, skinless salt cod
• 3 medium baking potatoes, peeled and cut into 1/2-inch cubes
• 1 medium onion, minced
• 1 teaspoon chopped parsley
• 1 pinch nutmeg
• Freshly ground black pepper to taste
• 1 tablespoon kosher salt, or to taste
• 3 eggs, separated
• 4 cups vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    392 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 31 grams protein; 124 milligrams cholesterol; 3910 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 12 servings

Preparation

1. Soak the cod overnight as above. Drain and cut into 1-inch squares, removing any remaining bones. Place the cod in a deep pot with the potatoes, cover with water and bring to a boil. Lower heat and simmer for 15 minutes, then drain.
2. Mash the potatoes and cod with the onion, parsley, nutmeg, pepper and salt (how much depends on the saltiness of the cod). Stir in the yolks. Beat the egg whites until stiff but not dry and fold them into the potato mixture.
3. Heat the oil to 350 degrees in a medium saucepan. Drop rounded tablespoons of the mixture (about 8 at a time) into the hot oil and fry for 2 minutes, turning once or twice, until golden. Drain on paper towels. Allow the oil to return to 350 degrees between each batch. Keep warm in a 300-degree oven until all are done.