Pixie Kitchen - Fried Chicken and Cod Fish Balls

by Deb
(Portland)


We always went to Pixie Kitchen for dinner when my family would go to the beach when I was young.

Later, after I was married, I took my husband there. He had yet to enjoy this wonderful place. There were times we drove down from Portland just for their incredible fried chicken. I would love to have that recipe! I know it had garlic in it. :) If anyone knows how they made their fried chicken, could you post it here?

What I remember most of all is sitting at the polished wood tables, going through their salad bar, (very different from these days) and looking outside at the mechanized pixies bobbing back and forth in the Oregon rain. Though it was gray and stormy outside, we were always warm and cozy inside. The wonderful people there remain in my memory.

How nice that the clam dip recipe was posted.

Thanks!

Deb M.

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Sep 02, 2014
Cod Fish Balls
by: Deb

I think you could figure these out in a few tries.

They're not very wet so probably more fish than mashed potatoes. The egg-milk mixture, you could use one from any kind of seafood dip in batter recipe. Probably one egg and 1/4 c. milk? Pepper to taste.

The trickiest thing would be your fish/potato mixture with the binder. I would mix that all together and then add fish or potatoes as needed to get a firm shaped ball. Cook one and adjust cod/potatoes as needed. Then try another.

It might take a while but it'd be worth it. Hope this helps.

I live in Portland but sure wish I knew someone who had worked there and had the recipe written down, like an owner.

We used to have the Crab Bowl here in town and they had the most divine fish and chips. I wish I had the recipe for that batter. It was to die for. And the prawns recipe for Dan & Louis's Oyster House.

When restaurants discontinue their recipes, they should be made to put them in a central bank of recipes where anyone could get them. : )

Deb

Rent the perfect Oregon coast vacation home.

Aug 24, 2014
Cod Fish Balls Recipe
by: Katymick@wildblue. net

I'm still looking for a step-by-step recipie for the Pixie Kitchen cod fish balls. Can anyone help?

My family also had great times in the 70's eating there.

May 21, 2014
Memories
by: Mark

Art, thank you for putting the basics up on the cod fish balls.

I will be experimenting on the proportions because we LOVED those fish balls.

We miss Pixie Kitchen to this day. I am now 43, my mom, now 66, remember the exceptional home made food.

I being a kid lived on the fish balls and the clam chowder. My mom loved the fish balls and the split pea soup, always thought it could be Andersen's Split Pea Soup. If it came from a can, it could very well have been. My father loved the crab legs and shrimp.

Do you happen to remember the shrimp batter recipe?

Anyway, Pixie Kitchen was an every weekend tradition, from the hall of mirrors and game room to the train and mermaid.

Great family memories!!


HomeAway - Let's Stay Together!

Apr 28, 2014
Pixie Kitchen Cod Fish Balls Recipe
by: Art

Smoked black cod, mashed potatoes, white pepper, egg as a binder.

Roll into half dollar size balls and roll in cracker meal, egg-milk mix, and back in the cracker meal. Deep fry.

I did this for 2 years but i'm 70 now and I can't remember the proportions. You can try it with other smoked fish but black cod is the best.



Apr 27, 2014
Fish Balls Recipe
by: shirene

I do not see the fish recipe on this thread......PLEASE......IM DYING

Mar 10, 2014
Split pea soup
by: Art

We made as much as we could from scratch in the kitchen but I seem to recall the pea soup came in #10 cans.

it was part of the steam table maintained by Ruth. she was responsible for that multiple dish tray with the clam dip and other treats.

As a side note, I had planned on replicating the cod fish balls last summer. I even bought black cod, which was the only fish we used for the balls. I did not get a chance to finish due to health but I will be smoking some this year and post the results.

Mar 10, 2014
Split Pea Soup
by: Anonymous

My mother loved their split pea soup...any recipes for this?

She said it was the best split pea soup she had ever tasted and that was what kept her going back!

Jul 09, 2012
Pixie Kitchen Cod Fish Ball Recipe
by: Lisa-Anne

I'm so glad to finally see information about the Pixie Kitchen Cod Fish Balls (and chicken and clam dip). Thank you!

Is there any way to get an idea of the proportion of smoked black cod to mashed potatoes? I'd like to try and re-created these.

As a kid growing up in the 60's and early 70's, it was always a great treat to eat at the Pixie Kitchen. Thanks again for your information!

Jun 18, 2012
Pixie Kitchen Codfish Balls
by: Deb M.

Art posted his comments on the codfish balls in the post below mine, I think. (We were talking about chicken, too.) You might have to experiment a little with what he remembers. His tip on the cracker meal for the chicken was great and he remembered everything I needed to make some great chicken. We loved it and will have it often.

He may see your post and be able to help more. He's a very nice man. : )

Good luck.
Deb

Jun 14, 2012
Pixie Kitchen Cod Ball Recipe?
by: Anonymous

Did anyone ever get the recipe for the Pixie Kitchen cod balls? I'd love to have it and serve them at an up coming family reunion. It would blow my familiy away!

Mar 16, 2012
Thighs - Pixie Kitchen Chicken
by: Art

we also broke the thigh bone out of the chicken's socket before we put the knife thru it.

I believe most of the flavor (even garlic) was caused from the use of oil for a long time. it was not burnt.

The codfish balls were made with smoked BLACK COD from Barnacle Bill's Seafood Market in Lincoln City. I grew up hanging out at the seafood market as his son was my best friend from age 6 to adult.

The potatoes were left over bakers from the previous day. I believe some egg was used as a binder and there were seasoning like pepper but not much more would be needed. They were rolled in the same cracker meal, to egg mix and back into the cracker meal and then deep fried in the fryers used for fish only.

I worked at the Pixie Kitchen from 58 to 60. My mother, grandmother, girl friend (now my wife), her mother and a lot of my friends worked there.

Harry Smith was another best friend. I ran into his car wrecking both our cars minutes after getting my drivers licence. Harry was the one who took over after the Parks. Harry died a few years back.

You can contact us at tajjs@mtaonline.net if you wish.

Art and Jessie.

Rent the perfect Oregon coast vacation home.

Mar 16, 2012
Pixie Kitchen Chicken
by: Deb M.

Art,

I'm going to try the knife next to the thigh and leg bone. Sounds like a good idea since that part is hard to get done.

You have a been a joy to chat with about Pixie Kitchen memories!!

Thanks.
Deb

Mar 12, 2012
Chicken!
by: Deb M

Art,

Thanks so much for your speedy reply. I am going to try it this week, just as you've described it. It looks wonderful and I will keep it seasoning free.

Really, you have been so nice to answer my question and follow-up post to you.

Pixie Kitchen brings back such happy memories for me.

thank you,
Deb M.

Mar 09, 2012
Fried Chicken At The Pixie Kitchen
by: art, wasilla, ak

Pixie Kitchen's fried chicken had no seasoning in or on it.

The friers used for chicken were not used for fish. Some flavor would come from the age of the lard used for frying. We did put a knife thru each side of the bone in the thigh and the leg for better frying time.

Mar 09, 2012
Pixie Kitchen Chicken
by: Deb M.

Oh, my gosh, I am so late on this reply. I forgot all about my request. Thank you, thank you for posting this for me.

I'm going to try this. My one question is (if you are still around) -- it tasted like it had garlic in the breading. Does that sound familiar?

We would drive down from Portland just for this chicken. My hub and I have been married 37 years and we still talk about this chicken. LOL!

Many thanks,
Deb M.

Mar 29, 2011
Pixie Kitchen Fried Chicken
by: Art

I and many members of my family worked at the Pixie Kitchen for many years. That's another story.

I worked in the kitchen in food prep. The fresh (never frozen) whole chickens arrived and were packed in ice immediately.

When we were ready to fix a chicken, we cut them up into 8 pieces. To this day I can do this in about 1 minute.

The chicken was dipped into an egg wash of egg and milk and then rolled in plain cracker meal. We placed them on wax paper and then on trays in the cooler, ready for the fryer.

Sometimes, we had to re-roll them in cracker meal if they sat too long.

When an order came in, the cook placed the required pieces in the fryer basket and into the fryer used for chicken only. I forgot the timing but thats all we did.

Like many good recipe, its the mechanics, not always the ingredients.

Art J. Wasilla, Alaska



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