Cod-fish Balls is a traditional Dominican (from the Island of Dominica) recipe for a classic snack, starter or main course of fish balls made with a blend of salt cod, sweet potatoes, seasoning peppers and hot pepper sauce bound with egg and deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Cod-fish Balls.
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Ingredients:
225g saltfish (salt cod)
500g sweet potatoes
1 medium onion minced
4 garlic cloves, minced
2 sprigs of thyme finely chopped
4 sprigs of parsley, finely chopped
4 seasoning peppers, finely chopped
2 tsp hot pepper sauce (this Dominica hot pepper sauce would be a good choice)
1 egg
1l oil, for deep frying
Method:
Soak the saltfish overnight in a large bowl of cold water to remove the salt (change the water several times during this period).
The following day, drain well then place saltfish into fresh pan of water and bring to a boil. Drain well, set aside to cool then mince finely. Removing all bones and any skin as you do so.
In a separate pot, cook the peeled sweet potatoes until tender (about 25 minutes). Drain, then mash until smooth.
Combine the minced saltfish, mashed sweet potatoes and spices in a bowl. Mix thoroughly together then beat in the egg to combine. Roll the mixture into small balls (if desired you can also roll in breadcrumbs to coat the outside).
Heat the oil in a deep fryer, wok or deep saucepan and when hot use to fry the saltfish balls until golden brown all over.
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