CODFISH BALLS
- 1 cup salt codfish
- 2 cups potatoes, cut into small pieces
- ⅛ teaspoon pepper
- ½ tablespoon butter
- 1 egg
Pick over fish and shred into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly mixed; season; add butter and beaten egg. Drop by spoonfuls into deep fat (hot enough to brown a piece of bread in 40 seconds) and fry until golden brown. Drain on brown paper and serve immediately.