Cod Fish Balls, Cod Fish Balls

Soak the stockfish for 2-3 days, renewing the water daily.

Rinse, peel and coarsely dice the potatoes. Cook them in a little water, then mash them. Remove the skin and bones from the stockfish. Cut the fish meat (approx. 300 g) into pieces. Chop the pieces with a kitchen knife or grind them in a blitz chopper. Halve the chili pepper lengthwise, remove the seeds and chop very finely. Afterwards clean the hands exactly.

Fish potatoes, chili peppers and flour knead together until smooth. Heat the oil in a high saucepan until bubbles appear on a toothpick that you hold in it. Drop the dough by teaspoonfuls into the oil and bake for 3-4 min until golden brown on all sides. Be careful not to splatter!!! Do not exceed 5-6 balls at a time. Remove the balls and drain on kitchen roll. Serve with the hot sauce.

(For example, use cod fillets) or crab.

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