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Seafood Codfish Balls

codfish balls
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(from The Aegis & Intelligencer newspaper, Bel Air, Maryland, October 20, 1865)

Ingredients:

1 cod fish​
potatoes, equal in bulk to the fish​
new milk​
pepper​
fat for pan frying​

Instructions:

For these the preliminary preparation of the fish is the same as for boiling. Then, after the material has been thoroughly drained, and freed from bone and skin, take it by parcels between the palms of the hands, and rubbing briskly. If it be really a codfish we are manipulating, we shall find the fibers separate readily, and the material will roll up as lightly as a lock of wool.​
While this is being done, have boiling good sound potatoes, enough to make a bulk equal to the fish, and as soon as these are cooked done, whip off their jacket, and into the tray or wooden bowl with them, piping hot; add the prepared fish, turn in new milk; and mash until there is no vestige of a lump in the mass, and you have batter as stiff as Indian griddle cakes. Season with pepper, have the fat in the dripping-pan hissing hot, drop in the fish batter by large spoonfuls, fry to a light brown on both sides, and, beyond a doubt, you will have capital fish-balls.​



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I love codfish fritters but according to the papers of the era, not everyone was a fan -

A couple of Kentuckians lately visited Boston and sat down to dine at the "Review House." Codfish balls were served at the table, and one of the Kentuckians taking them for "corn dodgers," proceeded to break one in two. Getting the scent of it, he turned to his partner, and remarked, in the most solemn manner - "Something dead in that, Tom!"
~The Emporia News, Emporia, KS, April 7, 1860
 
That is interesting about Kentuckians saying that about the Codfish Balls. My Kentucky family always loved Salmon Patties or Salmon Balls. It seems these Codfish Balls would be similar.

Will bump thread on Salmon Patties.
 
That is interesting about Kentuckians saying that about the Codfish Balls. My Kentucky family always loved Salmon Patties or Salmon Balls. It seems these Codfish Balls would be similar.

Will bump thread on Salmon Patties.
Once fish was canned safely it became common in non coastal areas. But before that? I think only lake fish were eaten. Salt cod ought to be the exception to that since it's about as shelf stable a protein as there is. But you do't see it much or at all in Southern cuisine.
 
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