Recipe - Bolitas De Bacalao Y Papa (Codfish And Potato Puffs)

1 pound Dried salt cod
4 md Allpurpose potatoes,
peeled and cubed
2 Cloves garlic, crushed
1 tablespoon Salted butter, softened
Salt to taste
Generous grindings of black
pepper
2 lg Eggs, lightly beaten
2 tablespoon Minced fresh parsley
1 cup Cracker meal or very fine
bread crumbs
Peanut or vegetable oil for
frying
Fresh lime juice to taste
1 Drain the fish, place it in
a small saucepan, cover
with fresh water,

and bring to a boil over mediumhigh heat. Reduce the heat to low, and
simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and
flake. 2. In a mediumsize saucepan over mediumhigh heat, cover the
potatoes and garlic with salted water, bring to a boil, and cook until
tender, 20 to 25 minutes, then drain. 3. Mash the potatoes, using a potato
masher or fork, add the flaked fish, butter, salt, pepper, eggs, and
parsley, and mix well. Refrigerate the mixture at least 30 minutes. 4.
Sprinkle a light layer of cracker meal on a work surface. Taking a generous
tablespoonful of the codfish mixture in the palm of your hand, form it into
a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat
with all the codfish mixture, renewing the crumbs when necessary. 5.
Preheat the oven to 250 degrees. In a large, heavybottomed skillet or deep
fryer over mediumhigh heat, heat 2 to 3 inches of oil to 375 degrees, or
until a drop of batter sizzles when it touches the oil, and fry the puffs
until golden brown on all sides, turning with a slotted spoon. Do not fry
too many at once or the oil temperature will fall and they will be soggy
rather than crisp. Place the puffs on a paper towellined platter in the
oven until all have been cooked, and serve hot, sprinkled with lime juice.
Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen"
(Macmillan, 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip