Codfish and Potato Puffs
  1. 1. Place the fish in a small saucepan, cover with water and boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Drain and cool the fish, remove any skin or bones.

    2. In a medium-size saucepan over medium-high heat, cover the potatoes and Iberia Minced Garlic with salted water, bring to boil and cook 20 minutes, then drain.

    3. Mash the potatoes, add the flaked fish, butter, salt, pepper, eggs and parsley, and mix well. Refrigerate the mixture for 30 minutes.

    4. Sprinkle a light layer of Iberia Bread Crumbs on a work surface. Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1 ½ inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary.

    5. Preheat the oven to 250° F. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375° F, or until a drop of batter sizzles when it touched the oil and fry the puffs until golden brown on all sides, turning with a slotted spoon.

    Do not fry too many at once or the oil temperature will fall, and they will be soggy rather than crisp. Place the puffs on a paper-towel-lined platted in the oven until all have been cooked, and serve hot, sprinkled with lime juice.