Cod Balls Recipe at Patrick Oala-rarua blog

Cod Balls Recipe. When the cod balls are fried, place them on a plate with absorbent paper. The easiest way is to put pieces of the cod of it into a steamer basket over a pot of boiling water. Place it in a large bowl or deep baking dish, cover it with cold water, and set aside, changing the water 4 to 5 times for a total of 12 hours (for very thin cuts) to 24 hours (for thicker cuts). Heat a couple of tablespoons of olive oil in a large frying pan and sauté half of the onions. Add cod mixture to mashed potatoes and mix. When the oil starts bubbling, add the cod balls and fry them over medium heat. Fill a sauce pan half way with water, season with sea salt and heat with a high heat, once it comes to a boil add in the cod fillet,. Add cod and simmer on low for approximately 10 minutes. Rinse the cod well to wash away some of the surface salt. When it is fully cooked, remove the cod from the steamer, put it in a large bowl, and flake the meat. Steam the cod until it is cooked through and flaky. Carefully place balls made from two tablespoons of the fish mixture (i used an ice cream scoop). Occasionally, turn the balls with the help of a spoon. Fry until they turn golden brown. Heat the oil in a skillet.

Heat a couple of tablespoons of olive oil in a large frying pan and sauté half of the onions. Place them on paper towels to drain excess oil. When the cod balls are fried, place them on a plate with absorbent paper. Occasionally, turn the balls with the help of a spoon. Take the pan off the stove and use a fork to break fish into small flakes. Place it in a large bowl or deep baking dish, cover it with cold water, and set aside, changing the water 4 to 5 times for a total of 12 hours (for very thin cuts) to 24 hours (for thicker cuts). The easiest way is to put pieces of the cod of it into a steamer basket over a pot of boiling water. Heat the oil in a skillet. Serve the cod balls with carrot rice. When it is fully cooked, remove the cod from the steamer, put it in a large bowl, and flake the meat.

Crispy codfish balls recipe Dominica Gourmet

Cod Balls Recipe Rinse the cod well to wash away some of the surface salt. Change the water every 2 to 3 hours. When it is fully cooked, remove the cod from the steamer, put it in a large bowl, and flake the meat. Rinse the cod well to wash away some of the surface salt. Fry until they turn golden brown. Add cod and simmer on low for approximately 10 minutes. Place it in a large bowl or deep baking dish, cover it with cold water, and set aside, changing the water 4 to 5 times for a total of 12 hours (for very thin cuts) to 24 hours (for thicker cuts). Add cod mixture to mashed potatoes and mix. Take the pan off the stove and use a fork to break fish into small flakes. The easiest way is to put pieces of the cod of it into a steamer basket over a pot of boiling water. Occasionally, turn the balls with the help of a spoon. Serve the cod balls with carrot rice. Put the flaked cod in the refrigerator to chill. Carefully place balls made from two tablespoons of the fish mixture (i used an ice cream scoop). Heat a couple of tablespoons of olive oil in a large frying pan and sauté half of the onions. Place them on paper towels to drain excess oil.