New England Fish Balls

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ¾ pound cooked salt cod, flaked
  • 1 tablespoon grated onion
  • 4 tablespoons milk
  • freshly ground black pepper
  • ¾ pound cooked potatoes, mashed
  • 2 eggs
  • flour
  • butter or olive oil
  • tomato sauce


Soak cod overnight in a bowl under gently running water. Drain and place in a saucepan; cover with cold water and bring slowly to a boil. Drain and return to saucepan; cover with cold water and bring to a boil again. Remove from heat and allow to steep in hot water for 10 minutes. Drain, and remove skin and bones.

Combine grated onion, milk, freshly ground black pepper, cod and mashed potatoes. Bind with raw egg. If mixture is too dry, add a little more milk.

Shape mixture into small balls, flour them and brown on both sides in a little hot butter or oil, or a combination of the two. Serve with Tomato Sauce.