Caribbean salt cod fish balls — soaked, simmered and mashed with potato, bound with a blended pepper and tomato sauce, then fried golden and crisp.
Balchi di pisca are crisp salt cod and potato fritters — golden on the outside, soft and savoury within. A staple snack of the Caribbean, they're brilliant for using up salt fish and disappear fast straight from the pan.
Prep 30 min
Cook 25 min
Total 55 min
Medium
- 1 Salt Cod
- 3 Medium Potatoes
- 1 Tomato
- 1/2 Green Pepper
- 1 medium Onion
- 1 clove peeled sliced Garlic
- 1/2 tsp Tobasco Sauce
- Dash Nutmeg
- To taste Salt
- To taste Pepper
- 1 Egg
Preparation
- Soak the salt cod for 24 hours, then discard the water. (You can also use a large can of salmon or a pound of white fish instead.)
- Place the cod in a saucepan with fresh water to cover and simmer gently until it flakes easily with a fork. Strain, reserving a little of the broth, then debone the cod and set aside.
- Bring the diced potatoes to the boil in water to cover and cook until tender, then drain well.
- Add the cod to the potatoes and mash the two together thoroughly.
- In a blender, combine the tomato, green pepper, onion, garlic, Tabasco, nutmeg, and salt and pepper, and blend for a few seconds.
- Pour the sauce over the mashed fish and combine well, then mix in the beaten egg.
- The mixture should be stiff enough to shape into balls about 1½ inches across; if too dry, add a little of the reserved fish stock a tablespoon at a time.
- Fry the balls in hot, deep oil until golden brown.
Tips from the ZestyPlate Kitchen
- Soak the salt cod well and taste before mashing — it should be pleasantly seasoned, not overpoweringly salty.
- Mash the cod and potato together thoroughly so the fritters hold together when fried.
- The mixture should be stiff enough to shape; loosen with a spoonful of the reserved fish stock only if it's too dry.
- Fry in hot, deep oil so they crisp quickly without soaking up grease.
Frequently Asked Questions
Yes — a pound of cooked white fish or even canned salmon works; just season the mixture well with salt yourself.
Soak the cod for a full 24 hours, changing the water a couple of times, then taste before adding any extra salt.
A squeeze of lime, a spicy dip, or a fresh tomato salad all complement them nicely.
