I’ve been down with a nasty bug and nursing the two kids back to health over the past 3 weeks. I’m so glad that I have so many food blog posts which I’ve done up but not yet published because these would really help fill in the gap while I’m trying to get back to my normal self. Any new posts you see in the next few days would also have been pre-written at least a week ago. 🙂
So yes, back to the topic of this special dish I made. I was quite bored with cooking cod in the usual way the other day and I decided to challenge myself to come up with something new. And so here’s the outcome!:
This can be quite time-consuming to make but take heart that these can be prepared and frozen and fried the next day and paired with fruits, it’s a complete meal on its own! 🙂
My little boy is a super huge fan of this dish! My little girl however was down with stomach upset that day when I made it… anyway, so here’s the recipe!:
- 3 egg sized russet potatoes
- 80g cod fillet
- 1-2 teaspoons salt
- a couple of dashes of ground black pepper
- a couple of dashes of garlic powder
- a few dashes of unsalted mixed herbs
- 2 tablespoons unsalted butter
- 2 eggs
- plain flour
- 2 tablespoons apricot/ orange marmalade jam
- 2 teaspoons golden/ maple syrup (optional)
- 2 tablespoons hot water
- Peel the potatoes and dice them.
- Bring some water to boil in a pot.
- Add 1 teaspoon of salt to the water.
- Place the diced potato in when the water boils and cook till potato is tender (15-20min).
- Meanwhile, dice the cod fillet.
- When the potatoes are cooked, sieve out the potatoes and mash with a potato masher.
- While the potato is still hot, add in the butter, black pepper, garlic powder, ½-1 teaspoon salt and mixed herbs and mix well.
- Add the diced cod to the mashed potato and mix well then place the mixture in the fridge for at least half an hour to set.
- Meanwhile, prepare the dipping sauce. Mix all the ingredients for the sauce and set it aside.
- After the potato-cod mixture has set, take about 1-2 teaspoons and roll it into a small ball. Repeat the process (you should yield 25-30balls).
- Get three bowls for the flour, beaten eggs and breadcrumbs.
- Coat the ball with flour, egg and breadcrumbs (in that order). Repeat process for remaining balls.
- Heat oil for frying the balls. To reduce the amount of oil used, the oil should only cover half of each ball rather than submerging the whole ball in oil.
- Flip the ball over when the underside turns golden brown.
- Drain and serve with dipping sauce (optional).
2. Potato cod balls can be prepared the day before and fried the next day.
For more fish & seafood recipes, do check out the Fish & Seafood section in this blog for a complete directory of recipes (with thumbnails).
Other cod recipes which might be of interest:
|Teriyaki cod||Fish Porridge||Air-fried cod bites||Ritz crumbed cod|
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