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Before you jump to Codfish dumplings recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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Thus, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to codfish dumplings recipe. To cook codfish dumplings you need 7 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Codfish dumplings:
- Take 450 g salted cod, presoaked and salt removed
- Prepare bunch fresh parsley, finely chopped
- Take 450 g potatoes
- Provide 1 large onion, finely diced
- You need 3 garlic cloves, finely diced
- Prepare 2 medium eggs, beaten
- Provide to taste Salt
Steps to make Codfish dumplings:
- To remove the salt from the cod, soak skin side up for 24 hours in cold water changing it 4-6 times during the 24 hours.
- Boil the potatoes whole with skin on in a pot of salted water along with the cod. Drain well once cooked through.
- Peel the potatoes once cool enough to handle. Mash the potatoes well making sure it's lump free.
- Flake the cod with your fingers removing any fish bones and skin. The traditional way of turning the fish into a paste like form would be to put it into a clean cloth and wrapping it tightly in the cloth and then rubbing the cloth using your hand against a surface such as a kitchen counter. This in turn would also remove any excess moisture from the fish.
- Next add the cod, parsley, onions, garlic and eggs to the mashed potatoes and mix everything well.
- Season with salt if needed. Using your hands mix the mixture for a couple of minutes.
- Heat a deep fat frying pan over medium-high with or a pan with enough oil to submerge half the dumpling.
- Using two spoons, mold it into a dumpling then gently drop it into the oil. Fry each side for 1-2 minutes. Repeat until the potatoe mixture is finished. Ensure not to add too many dumplings to the oil at once as you want to give them enough room to fry and not stick to each other.
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