Ingredients

1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup)
1 cup shredded salt cod (about 6 ounces), recipe below
1/4 cup finely chopped green onions
2 tablespoons finely chopped parsley leaves
2 large eggs
1/4 teaspoon salt
1/8 teaspoon cayenne
Vegetable oil, for frying
1/3 cup all-purpose flour
3 1/4 teaspoons Creole seasoning, recipe follows
3 tablespoons milk
2/3 cup fine dry bread crumbs

Directions

In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes. With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.

In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.

In a small bowl, combine the flour and 1 teaspoon of the Creole seasoning. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Creole seasoning, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Creole seasoning.

Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.

Also Try:
> Greek Yogurt Parfait
> Fig and Gorgonzola Salad
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes