An unusual but tasty appetizer, Salt Fish Balls may be served hot with predinner drinks. They may also be served as an hors d’oeuvre accompanied by Devil Sauce or
8 oz. salt cod, soaked overnight in cold water, rinsed and drained
1 medium-sized onion, finely grated
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
6 tablespoons flour
2 eggs, lightly beaten sufficient vegetable oil for deep-frying
Place the fish in a medium-sized saucepan and add enough water to cover. Bring the water to the boil over high heat.
Remove the pan from the heat and drain the fish in a colander.
Remove and discard the skin and bones from the fish. Using a fork, flake the fish and transfer it to a medium-sized mixing bowl. Stir in the onion, thyme, parsley, salt, pepper, flour and eggs. Using a wooden spoon, mix the ingredients together until they are thoroughly combined. Moisten your hands lightly and roll the mixture into about 15 walnut-sized balls. Set aside.
Preheat the oven to very cool 275 °F (Gas Mark 1, 140°C). Line a large baking dish with kitchen paper towels.
Fill a large deep-frying pan one-third full with the oil. Place the pan over moderate heat and heat it until the oil registers 360 F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Carefully arrange 5 or 6 of the fish balls in a deep-frying basket and lower them into the oil. Fry the balls for 3 to 4 minutes or until they are crisp and golden brown. Remove the balls, as they brown, and drain on kitchen paper towels.
Keep them warm in the oven while you fry the remaining fish balls in the same way. Transfer the fish balls to a warmed serving dish and serve immediately.
Tasty and filling Salt Pork and Beef Steiv originated in the West Indies.