Portugese Codfish Croquettes

Codfish is to Portugal as baked beans are to Boston

• 1 cup flaked salt codfish
• 2 cups pared and diced raw potatoes
• 1 egg, slightly beaten
• ¼ tsp. paprika
• 1 tsp. melted butter
• few grains pepper
• 1 tsp. salt (optional)
• ¼ tsp. celery salt
• 2 cups water

If dried codfish is used, soak fish overnight, changing water several times. Flake the fish. (You may buy flaked codfish in the can in some areas). Cook fish and potatoes in a covered pan with about 2 cups of boiling water until well done. Drain well. Mash thoroughly. Add egg, paprika, melted butter, celery salt, and pepper. Add a little salt, if desired. Beat until light and fluffy. Chill. Form mixture into small balls about the size of a walnut. Fry in deep fat until golden brown. Serve on picks with a bowl of chili sauce and a bowl of pickles.

Codfish croquettes may be prepared several days in advance and refrigerated, or frozen and reheated in a hot oven (450°) before serving. Makes about 60 croquettes.