Fired Up Bar & Grill
Fired Up Bar & Grill Bar & grill in Alexandria
530 County Rd 22 NW, Alexandria, MN 56308
Monday: 11AM-11PM | Tuesday: 11AM-11PM | Wednesday: 11AM-11PM | Thursday: 11AM-11PM | Friday: 11AM-1AM | Saturday: 11AM-1AM | Sunday: 11AM-11PM
America/Chicago time zone
4.6 average rating from 135 reviews for Fired Up Bar & Grill
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Business Name: Fired Up Bar & Grill
Address: 530 County Rd 22 NW
Alexandria
Minnesota
56308
US
Alexandria
Minnesota
56308
US
Phone: +1 320-219-7015
Price Range: $$
Google ID: 0x52ca0f93bf8d908b:0x77ccfe11a154380c
Place ID: ChIJi5CNv5MPylIRDDhUoRH-zHc
Google Reviews ID: 8.63255E+18
Google CID: 8.63255E+18
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Codfish Balls Recipe
Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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