Ingredients Jump to Instructions ↓

  1. 1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup)

  2. 1 cup shredded salt cod (about 6 ounces), recipe below

  3. 1/4 cup finely chopped green onions

  4. 2 tablespoons finely chopped parsley leaves

  5. 2 large eggs

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon cayenne Vegetable oil, for frying

  8. 1/3 cup all-purpose flour

  9. 3 1/4 teaspoons Essence or Creole seasoning, recipe follows

  10. 3 tablespoons milk

  11. 2/3 cup fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. In a small saucepan , bring the potato and enough water to cover to a boil . Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes. With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley , 1 egg, the salt, and cayenne and mix until smooth. In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F. In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk , and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence. Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash , and then roll in the seasoned breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.


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