Jen’s Hen House Restaurant
Jen’s Hen House Restaurant American restaurant in St Helen
1965 N St Helen Rd, St Helen, MI 48656
Monday: Closed | Tuesday: Closed | Wednesday: 8AM-7PM | Thursday: 8AM-7PM | Friday: 8AM-7PM | Saturday: 8AM-7PM | Sunday: 8AM-2PM
America/Detroit time zone
4.6 average rating from 602 reviews for Jen’s Hen House Restaurant
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Business Name: Jen’s Hen House Restaurant
Address: 1965 N St Helen Rd
St Helen
Michigan
48656
United States
St Helen
Michigan
48656
United States
Phone: +1 989-389-3731
Price Range: $
Google ID: 0x882051b0909d6523:0xeedd2a489ad27b38
Place ID: ChIJI2WdkLBRIIgROHvSmkgq3e4
Google Reviews ID: -1.23478E+18
Google CID: 1.7212E+19
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Monday: 7AM-2PM | Tuesday: 7AM-2PM | Wednesday: 7AM-2PM | Thursday: 7AM-2PM | Friday: 7AM-2PM | Saturday: 7AM-2PM | Sunday: 7AM-2PM
America/Detroit time zone
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America/Detroit time zone
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America/Detroit time zone
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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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