It just wouldn’t be a party without Bermuda’s favourite appetizer – Codfish Balls!
A mixture of codfish and potato seasoned with garlic, pepper, and parsley rolled into balls and then deep-fried until golden brown. Serve with garlic aioli for dipping.
1 pound codfish
2 tablespoons flour
3 garlic cloves, minced
1 tablespoon fresh parsley
salt and pepper to taste
1/2 cup Italian breadcrumbs
oil for frying
For the Aioli:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste
- Soak the cod in cold water and cover for 12 hours, changing the water two or three times.
- Boil for 15-20 minutes. Drain, rinse under cold water and flake the fish with a fork.
- Peel and cut potatoes into large chunks, boil in salted water until fork tender, mash with a fork.
- Saute garlic with a little bit of olive oil for a minute.
- In a bowl combine potatoes, fish, garlic, flour, egg, parsley, salt, and pepper. Cover and refrigerate for 30 minutes.
- Form small balls, and roll in breadcrumbs.
- Heat oil in a frying pan, fry cod balls until golden brown, drain on paper towels and salt them.
Directions for the aioli dipping sauce:
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
Serve codfish balls with lemon wedges and aioli sauce.
Makes about 18.
Like codfish balls on the spicier side? Try this recipe: Thai Fish Balls with Lime Mayonnaise from simplecomfortfood.com