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1
Put the potatoes in a pot and cover with the clam juice.
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2
Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes.
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3
Remove the potatoes with a slotted spoon and place in a bowl.
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4
To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes.
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5
While the potatoes are still hot, mash with a hand masher and set aside.
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6
Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes.
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7
Remove the fish with a slotted spoon and add to the mashed potatoes.
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8
Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture.
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9
Mix until well combined.
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10
Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
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11
Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray.
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12
Spread the bread crumbs on a plate.
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13
Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls.
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14
Then roll each ball in bread crumbs to coat completely.
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15
Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy.
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16
Bake until the codfish balls are nicely browned, 20 to 25 minutes.
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17
Put the codfish balls on a platter and garnish with cilantro.
