Professor Walter's Recipes of Yesteryear

Codfish Balls ~ 1890

One coffee-cup of codfish, very finely shredded, eight good sized potatoes. Pour boiling water on both together, boil twenty-five minutes. Mash with fork, then add one tablespoonful of butter, one egg. Form into balls, and drop into boiling fat for one minute.

Codfish Balls (Four Portions) ~ 1917

1 Cup Raw Salt Fish
2 Cups Raw Potatoes
1 Teaspoon Butter
1/2 Cup Cracker Crumbs
1 Well Beaten Egg
1/4 Teaspoon Pepper
1 Tablespoon Water

Shred the fish. Pare and quarter potatoes. Place the fish and potatoes in a stewpan and cover with boiling water. Boil twenty-five minutes or till the potatoes are soft. Do not boil too long or they will become soggy. Drain well, mash and beat until light. Add butter, seasoning and egg. Shape, roll in crumbs, egg, more crumbs, and fry in deep fat. These may be shaped into flat cakes, rolled in flour and sauted in hot fat. Garnish with parsley.

Baked Almond Catfish ~ 1923

½ cup whole almonds, toasted
3 tablespoons cornmeal
2 tablespoons parmesan cheese
2 tablespoons parsley, chopped
1 tablespoon flour
Salt & Pepper to taste
1/3 cup lemon juice
2 pounds catfish filets
Parsley and lemon to garnish

Grind almonds and combine with cornmeal, cheese, parsley, flour, salt, and pepper.  Dip filets in lemon juice and coat both sides with almond mixture.  Place on baking sheet and bake 400 degrees for 8 minutes or until done.  Serve immediately.  This works equally well with boneless skinless chicken breast.  Serves 4