SALT-COD CROQUETTES
These croquettes are made from bacalhau, the dried-fishstaple of Latin America and Western Europe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Cover cod with cold water in a large bowl; cover with plastic wrap. Refrigerate 12 hours, changing water twice.
- Drain and rinse cod. Transfer to a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 5 minutes. Drain and rinse cod. Wrap in a clean kitchen towel, and roll back and forth until cod is dry and finely shredded. Shake into a small bowl; set aside.
- Cover potatoes with cold water in a clean large saucepan; season with salt. Bring to a boil; reduce heat, and simmer until tender, about 15 minutes. Drain potatoes, then mash in saucepan; set aside.
- Heat olive oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 minutes. Reduce heat to medium-low; stir in cod. Cook until it looks dry, about 3 minutes. Stir in parsley. Season with salt and pepper. Transfer to a bowl; let cool.
- Stir eggs and reserved potatoes into cod mixture, mashing ingredients to combine. Mold about 1 tablespoon mixture into a log (slightly taper ends) about 2 inches long. Repeat with remaining cod mixture. Roll logs in breadcrumbs.
- Heat canola oil in a large saucepan over medium-high heat until it registers 360 degrees on a deep-fry thermometer. Line a baking sheet with paper towels. Working in batches to avoid crowding, fry logs, turning occasionally, until just golden brown, about 1 minute. With a slotted spoon, transfer to lined sheet to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.) If not serving immediately, keep warm in a 275 degree oven up to 30 minutes.
COD CROQUETTES
Make and share this Cod Croquettes recipe from Food.com.
Provided by Phil Franco
Categories < 30 Mins
Time 25m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/2-inch water to a simmer in a large nonstick skillet.
- Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water.
- Cover pan and cook fish 8 minutes.
- Remove and flake fish into a bowl.
- Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
- Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
- Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven.
COD & CAPER CROQUETTES
Steps:
- Put the fsh fillets in a large skillet. Pour in the milk and season to taste with salt and pepper. Bring to a boil, then lower the heat, cover the skillet, and let simmer genty for 8-10 minutes, or until fish flakes easily when tested with a fork. Using a spatula, remove the fish fillets from the skillet. Pour in the milk into a pitcher and set aside for later. Flake the fish, discarding skin and bones. Heat the olive oil in a pan. Stir in the flour to form a paste and cook gently, stirring for 1 minute. Remove the pan from the heat and gradually stir in the reserved milk until smooth. Return to the heat and slowly bring to a boil, stirring all the time, until the mixture thickens. Remove the pan from the heat, add the flaked fish, and beat until the mixture is smooth. Add the capers, paprika, garlic, lemon juice, and parsley and mix well together. Season the mixture to taste with salt and pepper. Spread the fish mixture in a dish and let stand until cool, then cover and put in the refrigerator for 2-3 hours or overnight. When the fish mixture has chilled, pour the beaten egg on a plate. Put the bread crumbs and sesame seeds on a separate plate, mix together and spread out. Divide the fish mixture into 12 equal-sized portions. Then form each portion into a sausage shape, measuring about 3 inches in length. Dip the croquettes, on at a time, in the beaten egg, roll in the bread crumb mixture to coat, and place on a plate and let chill for about 1 hour. To cook the croquettes, head the oil in a pan and add the croquettes in batches, and deep-fry for 3 minutes, or until golden brown and crispy. Garnish with lemon wedges and horseradish for dipping.
COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
- Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
- Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
- Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
- Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
- Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
- To serve, pile spinach mashers on plates and top with patties and gravy.
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SALT COD CROQUETTES RECIPE - DANIEL BOULUD | FOOD & WINE
From foodandwine.com
5/5 Category Seafood Recipes, Fish RecipesServings 40Total Time 2 hrs 15 mins
- In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times.
- Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches. Simmer over low heat for 20 minutes, until the fish flakes with a fork. Using a slotted spoon, transfer the fish to a plate and let cool. Flake the fish.
- Add the potatoes to the saucepan and simmer until tender, 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree.
- In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes. Scrape the mixture into the bowl with the potatoes. Add the salt cod, cilantro, piment d'Espelette and egg yolk and stir until blended. Refrigerate the mixture until chilled, at least 30 minutes.
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- In a large bowl, combine minced cod fillets with potatoes. Season with salt, black pepper, and grated nutmeg.
- Heat vegetable oil in deep-fryer to 360° F(180° C). Add croquettes and fry for 5-7 minutes, until golden.
- Remove fried cod croquettes and drain on kitchen paper. Serve fried cod croquettes hot with lemon slices.
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- When working with salt cod, you will first need to desalt it. This is done by soaking the cod for at least 24 hours in cold water, changing the water at least five or six times. In Spain you can also find salt cod already desalted, so if that is possible it will save you some time!
- Add 2 tbsp of the olive oil to your pan over medium heat and sauté the diced onion for about 10 minutes. When the onion is completely tender and translucent, add the shredded cod and some black pepper.
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BEST CROQUETAS DE BACALAO CASERAS | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine SpanishTotal Time 9 hrs 30 minsCategory AppetizerCalories 111 per serving
- Put the salt cod in a baking dish (or another large container) and add cold water until the fish is fully submerged. Let the cod soak for at least 8 hours in the fridge. Refresh the water once.
- Then discard the water. Remove any skin or bones first. Dice the cod.Once the salt cod has soaked enough, get rid of the water and squeeze the excess water out of the fish. Then check the fish carefully and remove any skin or fishbones first. Chop the cod into small dice.
- Place a large pan with salted water over high heat until boiling. Chop the potatoes into small bits and add them together with the garlic to the boiling water.
- Cook the potatoes and garlic for 8 minutes until tender. Then remove them using a slotted spoon. Transfer this to a large mixing bowl.
SALT COD CROQUETTES WITH PIRI PIRI MAYONNAISE RECIPE BY ...
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- Roughly 24 hours before you want to start cooking, begin to desalinate the salt cod: Rinse it under fresh running water to remove any salt crystals on its exterior, then place in a large bowl of cold water, cover and leave in the fridge.
- Change the water every few hours. It should be ready after about 24 hours — some cod is ready in just 8–12 hours, depending on its cure.
- To check whether it is ready, place a piece in a pan and cook it with a little water for a minute or two, then taste. It may be slightly salty, but shouldn’t be overwhelming.
- When ready to cook, place the cod in a pan, cover with fresh water, bring to the boil, reduce the heat and simmer for 15 minutes.
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- When ready to cook, place in a large pot and bring to a simmer. Cook the cod for 7 minutes, to soften. Drain, cool and shred, removing any bones that may still be embedded in the fillets.
- Combine the shredded cod, parsley, onion and egg. Mix together ¾ cup of flour and the baking soda and slowly add it to the cod mixture, kneading, until a sticky mass forms, dense enough to hold shape when you take a little in your hand and form it into a ball or patty. Add more flour if needed. Season to taste with salt and pepper. Take a heaping tablespoon at a time and shape the cod mixture into patties. Set them aside on a parchment-lined tray and chill for 30 minutes.
- Heat 2 inches/5 cm of oil in a large frying pan. Test the oil’s temperature by dropping a small piece of bread into it, which should crisp up and turn golden in a few seconds. Gently place the patties, one at a time until the frying pan is almost full, into the pan using kitchen tongs or a spatula. Fry until golden on one side then turn to brown on the other. Remove and drain on paper towels and repeat with remaining croquettes.
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