CookEat Recipe
Fish Balls with Bacon
Salt-cod and potato balls fried until golden, each topped with a crisp slice of broiled bacon.
Method
Steps
Step 1
Soak the half pound boneless salt cod in plenty of cold water in the refrigerator at 40°F or colder for sixteen hours, changing the water three times. Drain, cover with fresh cold water, bring to a boil and boil for five minutes. Drain, carefully remove every remaining bone and finely mince or pound the cooked cod.
Step 2
Weigh one pound plain cooked, peeled potatoes and press through a sieve or potato ricer. Mix with all the cod, two whole eggs, one saltspoon English mustard powder, one saltspoon grated nutmeg, two saltspoons white pepper and one and a half teaspoons anchovy sauce. Stir thoroughly for three minutes.
Step 3
Spread the two tablespoons flour on a clean work surface. Divide the mixture into six equal portions and roll each in the flour into a ball. Prepare a fresh bath of refined canola oil in a suitable deep fryer or deep stable pan, following its safe fill and heating instructions and keeping it below smoking.
Step 4
Lower the balls carefully into the hot oil in uncrowded batches and fry for about eight minutes, until golden and every centre reaches 74°C, with the flour fully cooked. Lift out with a skimmer and drain thoroughly on clean absorbent paper or cloth.
Step 5
Meanwhile arrange the six thin crosswise-cut raw bacon slices on a clean broiler. Broil over moderate heat for about two minutes on each side, continuing until fully cooked and crisp. Arrange the fish balls on a warm dish, put one freshly broiled bacon slice on each, decorate with a little washed parsley and serve promptly.
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