200g Bermuda’s Best Codfish
2lbs peeled Potato
1 bunch Parsley
1 bunch Thyme
¼ tsp Hot Pepper
1 cup Flour
1 pkg. toothpicks
Boil Bermuda’s Best codfish for 10 – 15 minutes, drain, and then flake finely.
Peel and dice Potato and cook until soft.
Chop Parsley and Thyme finely.
Mash Potato until semi-creamy, add Bermuda’s Best codfish, Parsley, Thyme, Hot Pepper, and Black Pepper; stirring until totally mixed.
Roll into ‘golf ball” sized balls and keep in fridge until ready to cook. (will store 3-5 days)
Pre-heat oil until very hot. Roll balls in flour and fry in oil until golden brown. Drain on towel.
Serve hot or cold with toothpicks.