Рецепт Bolitas De Bacalao Y Papa (Codfish And Potato Puffs)
by Global Cookbook

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	Порций: 12

Ингредиенты

1 lb Dry salt cod
4 med All-purpose potatoes, peeled and cubed
2 x Cloves garlic, crushed
1 Tbsp. Salted butter, softened Salt to taste Generous grindings of black pepper

2 lrg Large eggs, lightly beaten
2 Tbsp. Chopped fresh parsley
1 c. Cracker meal or possibly very fine bread crumbs Peanut or possibly vegetable oil for frying Fresh lime juice to taste
1 x Drain the fish, place it in a small saucepan, cover with fresh water,

And bring to a boil over medium-high heat. Reduce the heat to low, and simmer 5 min. Drain and cold the fish, remove any skin and bones, and flake. 2. In a medium-size saucepan over medium-high heat, cover the potatoes and garlic with salted water, bring to a boil, and cook till tender, 20 to 25 min, then drain. 3. Mash the potatoes, using a potato masher or possibly fork, add in the flaked fish, butter, salt, pepper, Large eggs, and parsley, and mix well. Chill the mix at least 30 min. 4. Sprinkle a light layer of cracker meal on a work surface. Taking a generous tablespoonful of the codfish mix in the palm of your hand, form it into a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat with all the codfish mix, renewing the crumbs when necessary. 5. Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or possibly deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or possibly till a drop of batter sizzles when it touches the oil, and fry the puffs till golden on all sides, turning with a slotted spoon. Don't fry too many at once or possibly the oil temperature will fall and they will be soggy rather than crisp. Place the puffs on a paper- towel-lined platter in the oven till all have been cooked, and serve warm, sprinkled with lime juice.
Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen"