Codfish Balls

The codfish and potato mixture can be prepared, shaped into balls, and refrigerated on a parchment-lined baking sheet for up to 24 hours before frying. Cover tightly with plastic wrap. The shaped balls can also be frozen for up to 2 months; fry directly from frozen, adding 2-3 minutes to the cooking time.

Store cooked codfish balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes to restore crispness. Avoid microwaving, which will make them soggy.