1 (14 oz.) can jellied cranberry sauce
1 cup flaked cooked codfish
2 cups hot mashed potato
1 tbsp. butter
1/8 tsp. pepper
salt, to taste
1 egg, beaten

Beat the codfish into the potatoes; add butter and pepper and season with salt to taste. Add the beaten egg.

Drop by spoonfuls into deep fat (385°F) and fry to a golden brown. Drain on paper towels.

Note: The mixture may be shaped in cakes and browned in a skillet.

Mash cranberry sauce and heat to boiling. Serve the warm sauce over the fishballs.

Serves 6.