Corn-Meal Fish Balls
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Fish Balls' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.
Shredded salt cod is folded into cold cornmeal mush with egg and butter, then dropped by spoonfuls into hot fat. The bulletin notes they compare very favorably with potato fish balls and are quicker to make.
Why this complexity: Salt cod needs a soak first if very salty.
Ingredients
- 2 cups cold cooked white cornmeal mush, as dry as possible (from about 2/3 cup cornmeal)
- 1 cup shredded salt cod, picked over and soaked in cold water to remove excess salt, then drained
- 1 large egg
- 1 tablespoon butter, softened
- Oil or lard, for frying
Method
- Make sure the mush is cold and stiff, and the cod is well drained; pat the cod dry.
- Stir the cod, egg, and butter into the mush until evenly combined.
- Heat about 1/2 inch of oil in a heavy skillet to about 350°F.
- Drop the mixture by heaping spoonfuls into the hot fat. Fry until deep golden on both sides, turning once.
- Drain on paper towels and serve at once. Makes about 12 fish balls.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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