1 ea Box (1.6 ounces dehydrated) 1 ea Egg, well beaten
-codfish Fat for deep-fat frying
3 md Potatoes
Cover dried codfish with cold water and soak for about 1 hour.
Squeeze out as much water as possible and put fish and potatoes
(pared and cut in quarters) in a saucepan with enough cold water to
almost cover. Cook over a moderate heat until potatoes are tender.
Drain thoroughly and mash as smooth as possible. Beat in the egg and
drop by tbsp. into hot fat (375 F. on deep-fat fry thermometer or
until fat browns a 1-inch cube of bread in 60 seconds.) Drain on
paper towels. Serve with tomato sauce or applesauce. Makes 4
servings.
Yields
4 servings