Crusty Codfish Balls
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 cps mashed potatoes
1 cp flaked cooked codfish
1 tbsp chopped chives
1 tbsp sour cream
salt and pepper to taste
fine, dry bread crumbs
fat for deep frying
1 - Combine potatoes, fish, 1 egg, chives, sour cream, salt and pepper.
2 - Shape mixture into small balls about the diameter of a quarter.
3 - Beat remaining egg.
4 - Dust fishballs with flour, dip into beaten egg, then roll in crumbs..
5 - Let stand at least one hour, so coating wil become firm.
6 - Fry in deep fat or bake in hot oven until fish balls are golden brown and crisp.
7 - Serve plain or with tartare sauce.
8 - Keep hot in chafing dish on buffet table.
Makes about 30 codfish appetizers.
These will keep hot on a serving plate or an electric hot tray any
place you wish to serve them.