Boulettes de morue comme à Saint-Pierre-et-Miquelon (Cod Balls, Saint-Pierre and Miquelon Style)
Boulettes de morue comme à Saint-Pierre-et-Miquelon (Cod Balls, Saint-Pierre and Miquelon Style) is a traditional Saint Pierre recipe for a classic salt cod and potato ball with onion and egg that are coated in breadcrumbs before fring. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Cod Balls, Saint-Pierre and Miquelon Style (Boulettes de morue comme à Saint-Pierre-et-Miquelon).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
400g salt cod, desalted
500g potatoes (floury ones), peeled
1 small onion (or shallot), chopped, to taste
1 egg
1 garlic clove (optional)
2 tbsp rice flour
2 eggs, for coating
Breadcrumbs, for coating
Freshly ground black pepper
Frying oil (sunflower or peanut)
Optional: breadcrumbs or flour for shaping
Method:
Wash the salt cod under plenty of cold running water to remove any excess surface salt. Place in a large bowl, cover with water and set aside to soak over night (change the water 2–3 times during this period if you can).
The following day, drain and rinse the cod again. Place in a large bowl, cover with plenty of water and boil for 20 minutes until tender. Discard the liquid, allow the fish to cool until it can be handled then flake, discarding any bones and skin as you find them.
Bring a pan of lightly-salted water to a boil. Add the potatoes and cook for about 20 minutes, until tender.
Drain the potatoes and mash in the pan (do not add milk or butter at this stage).
In a large bowl, combine the flaked cod, mashed potatoes, finely chopped onion (and garlic if using), and a little black pepper.
Knead the mixture well to combine: the texture should be smooth but not too sticky. If too soft, add a little breadcrumbs. Now shape the mixture into walnut-sized balls.
Roll thesee lightly in flour, then in the 2 beaten eggs, and finally coat the breadcrumbs for extra crispiness.
Heat the oil in a wok, deep frying pan or deep fryer to 180C.
Fry the meatballs in small batches for 10 minutes, turning them halfway through, until golden brown and crispy.
Drain on paper towels and serve hot as a snack starter or as a main course with salad, rice, or a homemade sauce.
)
Click on the image, above to submit to Pinterest.