Growing up, I loved when my mother hosted dinner parties. She’d go all out, and at the same time, making it all look effortless. We’ve hosted quite a few folks, but I was more excited when the folks vacationing from London would visit. She always rolled out the red carpet for them. It must have been because of their cool accents or their proximity to royalty. Whatever it was, it meant that there was going to be lots of good food.
The most exciting part of these dinners was the appetizer and desserts and desserts that my mother prepared. She didn’t prepare a wide variety, but the few that she made were always so delicious. She also did a few of her signature appetizers for weddings. However, the one that I enjoyed the most was her codfish balls.
Codfish balls were the fancy cousin of accra. They looked great on platters, were easily passed around, and were very filling. They certainly made any dinner party stand out against the sea of prunes stuffed with peanut butter, cheese, and tuna sandwiches, and souce.
Since moving to North America, I’ve upgraded my mom’s codfish ball recipe and added a touch of panko to make the crust crispy. In addition, I use Italian breadcrumbs in the mixture because it adds another layer of flavor and helps hold everything together.
Here’s my upgraded codfish balls recipe.
Crispy codfish balls recipe
- ice cream scoop
- 3 Large potatoes boiled and mashed
- ¾ lbs cod or salt fish cooked and flaked
- 1 teaspoon turmeric
- 1 tbsp chopped parsley
- 2 eggs
- ½ cup milk
- 1½ cup Italian breadcrumbs
- 1½ cup panko breadcrumbs
- onions chopped and sauteed
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- oil for deep frying
- Combine all ingredients except eggs, and panko
- Mix well until a little dough-like
- Craft into round balls
- Beat eggs well
- Dip balls into egg mixture
- Coat balls with panko breadcrumbs
- Deep fry
- Remove balls when they're golden brown