The Codfathers Balls

“I’ve got a recipe you cant refuse….” Be thankful my godfather impression is not face to face and only written down! I love this recipe it’s one of my favourites, I can admit I have tampered and played with this recipe so many times that it barely resembles the original. The best thing about this recipe is that it’s jam packed with goodness and with it’s battered golden crisp finish, it disguises it’s nutritional value in a way our little made men or women will be extorting you for more! I’ve recently embedded my self into mafia 3 hence the throw back to godfather.

 

What’s in it?

  • Fish? – Yes, fish. As referenced in the name, I like to go with cod as it’s a full flavorful fish. I also add a portion of snapper in there to add to the taste. Now, you will probably notice that I haven’t added a quantity to this. The reason being, is that some people like it more fishy than others. Going with a large fillet of cod and small fillet of snapper gives a good starting mix, but feel free to experiment with other fish to your taste!
  • Potatoes – 5-6 Large sized potatoes. You can skin them if you want to but if you do your stealing away from it’s nutritional value and if your children are anything like they are in my household, every bite counts!
  • 1 Butternut squash – Seriously, they will never know the secret veggie is in.
  • 1 cup of Frozen peas
  • Half a cup of parmesan
  • 1 tbsp. Mustard
  • 2 tbsp. Crushed garlic or 3-4 garlic cloves
  • 2 separate cups of Milk
  • 2 cups Flour plus a little extra to roll your balls in
  • Herbs?(It’s optional as some picky eaters spot the green and turn their nose! I recommend chive and parsley for this. Fresh if you got it but dry is still good)
  • Seasoning (salt and pepper add to your taste)
  • 1 Beer equally divided ½ cup for the batter the rest for the cook

 

What’s next?

Roll up your sleeves, Its time to get cooking!

  • Grab a large sharp knife (use what you are comfortable with) dice your potatoes and squash remembering to remove the skin from the squash the potatoes are down to your preference.
  • Add to a saucepan with water and bring to a boil (best option is to have about a thumbnails more water than veg in the pan for an even cook)
  • While your veg is boiling, let’s keep you busy so you’re not just waiting! Stick your fish in another saucepan, add ½ your milk, garlic salt and pepper on a medium heat.
  • What you’re looking for in the fish is for it to flake! (If you have a wooden spoon, you should be able to add a little pressure and just break it apart)
  • Take a minute! Smell your creation, things are just warming up!
  • So now we have the fish simmering away and your veggies boiling, it’s time to batter up! Add the rest of your milk to a large bowl, slowly add your beer to the milk if you want to be more generous to the cook or the batter at this point it’s your choice!
  • Add some salt and pepper then add your flour (big hint – only add a little flour at a time and whisk in gradually) you’re looking for a thick mixture! How thick ? Think porridge!
  • The veggies!!! Yes we haven’t forgotten about them! If you can slide a blunt knife (table knife) through it easily like butter then were good for the next step!
  • Drain off the excess water (use a strainer if you have one – dad trick : put a pizza tray with holes on top of the pan and turn it upside down in the sink if you don’t)
  • That fish must be getting super flakey about now am I right? Add the fish and milk into the mixture.
  • Grab a potato masher , its time to take out all your weeks frustrations on this mixture! Kids acting up? Mash, mash, mash! Frustrated with work? Mash, mash, mash! I’m sure at this point you get what I’m saying…
  • So this is where everyone’s mixture may be a little different depending on the fish that you’re using, how much, or how big your potatoes were. You’re looking for a thick mixture you can roll in your hands into balls! If it’s too runny don’t panic, add some flour and stir it in!
  • Add your frozen peas in at this point and give a good stir
  • The mixture is still pretty hot so you need to let it stand to cool (if you’re short on time, put it in the fridge. Don’t put it outside, or your neighborhood cats will hear the dinner bell!)
  • Turn the deep fryer up to a high heat. This is the bit you have been waiting for!
  • There is no simple way to do this you’re going to get messy! If you have any little kitchen assistants this is normally the bit they like to get involved in.
  • Grab a handful of your mixture and roll it around in your hands till you get a ball shape. It doesn’t matter if you want big balls, small balls, or a variety, follow your heart at this point!
  • We need to roll the balls in flour so that any excess moisture on the outside is taken out (I found that using a cake tin works really well and saves on mess)
  • Once floured, dip them in your batter. Make sure they are totally covered and then lower them into your deep fryer (if you have a good ladle save your self any risky burns!)
  • Keep the balls moving while they are being fried that way it doesn’t stick to the sides

That’s it! Not a super complicated recipe but fantastic results. Full of goodness and great with all kinds of fish inside. Mix it up as much as you want! If you want to get super fancy stick three on a metal skewer for presentation and serve on a bed of rice! Or for quick meals, fries and peas as they come!

 

I’d love to hear back from people who tried this to find out what it was used on and how it turned out. Stay tuned for more exciting recipes, hints, tips and tricks! Remember when it comes to dinner “you’re the daddy”!

Follow me for more at www.facebook.com/dadsinthekitchen