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Codfish Balls

3 cups hot, mashed potato 1 teaspoon onion juice 1 tablespoon minced parsley (optional) 1 cup shredded codfish 1 egg Salt and pepper to taste Fine dry crumbs Mazola White or Spanish sauce Scald the codfish and drain thoroughly. Then beat into the potato with the seasonings and the egg yolk. Cool, form into balls, roll in fine dry crumbs, then in the egg white slightly beaten and diluted with one-third cup milk. Roll again in fine dry crumbs, place in a frying basket and fry in deep fat, using enough Mazola to half fill the kettle. It should be hot enough to brown a bit of bread in forty counts, 375 degrees F. Drain on crumpled paper and serve with the sauce.

Karo served with Crumb Griddle Cakes