Brazilian salt cod balls
20 mintues prep.
1 hour cooking
Serves 6 as a snack
- 300 gm salt cod, soaked overnight in cold water
- 1 thinly sliced lime, plus extra wedges to serve
- 750ml chicken stock
- 250ml dry white wine
- 350gm potatoes, such as Dutch Cream, peeled and diced
- 2 tbsp olive oil
- ½ brown onion, finely diced
- 2 tbsp coarsely chopped coriander
- 1 egg yolk
- 1-2 tbsp plain flour, plus extra for dusting
- Vegetable oil, for deep-frying
- Lime wedges, to serve
- Preheat the oven to 180˚c.
- Drain the cod and place in a small baking dish, top with lime, then pour in the stock and wine and bake for 30-40 minutes until tender when flaked with a fork.
- Drain and flake flesh into a bowl (discard skin and bones).
- While the fish cooks, combine potato and enough cold water to cover generously in a saucepan, bring to the boil and cook for 10-15 minutes until tender.
- Drain, then mash and add to the cod.
- Heat oil in a saucepan over a medium-heat, add onion and sauté, stirring occasionally for 4-5 minutes until tender and translucent.
- Add to the fish mixture and mix to combine, set aside to cool then stir in coriander and egg yolk. Stir in flour – you may not need it all, it should just bind the mixture together - season to taste with freshly ground pepper (you might not need to add any extra salt, but check the seasoning and decide for yourself).
- Roll heaped tablespoons of mixture into balls with floured hands and refrigerate for 20 minutes to firm (at this stage you can keep the balls refrigerated for 2-3 days or frozen for up to 1 month – cook from frozen).
- Heat oil in a deep frying pan or saucepan to 180˚C (if you don’t have a thermometer, check temperature by adding a small cube of bread to the oil – it should bubble up and turn golden when the oil is hot enough).
- Fry the cod balls in batches, turning occasionally for 3-4 minutes until crisp and golden brown.
- Drain on paper towels and serve hot with lime wedges.