Codcroquettes Recipes

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CRAB CROQUETTES



Crab Croquettes image

A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 22

1 ripe mango, peeled and roughly chopped
1 small shallot, roughly chopped
1/2 jalapeno chile, seeded and roughly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of sugar
2 tablespoons extra-virgin olive oil
2 tablespoons ghee
1 medium shallot, minced
2 tablespoons minced red bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
3 tablespoons strained plain whole-milk Greek yogurt
1/2 pound fresh lump crabmeat
1 quart safflower oil
1 cup unbleached all-purpose flour
2 large eggs, beaten
2 cups panko (or dry breadcrumbs)

Steps:

  • Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
  • Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
  • Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
  • In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
  • Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.

COD CROQUETTES



Cod Croquettes image

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

1 dash salt
1 lemon
1 1/4 lbs fresh cod
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning (recommended ( Old Bay)
2 stalks celery & leaves, finely chopped
1 small yellow onion, peeled and finely chopped
2 -3 tablespoons chopped fresh thyme leaves, a few sprigs
3 -4 tablespoons chopped fresh flat-leaf parsley, a handful
black pepper
1 egg
2 cups plain breadcrumbs

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 AND POTATO CROQUETTES



Cod and Potato Croquettes image

This is a great appetizer for party functions. Or to just have in the fridge for brunch. You can prepare the Cod and Potatoes ahead to save time, by soaking Cod in water and boiling your potatoes. That's what I do. The Cod I use is bagged, and salted. Should be available in your super market next to the frozen or fresh fish section.

Provided by daisygrl64

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

14 ounces dry salted cod (soaked overnight in water)
5 medium potatoes (peeled, cooked and mashed)
4 eggs
1 medium onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 teaspoon nutmeg
1 tablespoon garlic powder
5 tablespoons dry white wine or 5 tablespoons any kind broth
1 pinch salt
1 pinch cayenne pepper (optional)
1 pinch black pepper
oil (for deep frying)

Steps:

  • after soaking cod overnight, change water.
  • place cod in pot with enough water to cover it and boil cod for 15-20 minutes.
  • remove from stove top, drain, let it cool and flake.
  • peel and boil the potatoes in pot with a bit of salt, drain potatoes, and mash.
  • let potatoes cool (I stick them in the freezer for quick cooling).
  • place potatoes, cod, parsley, eggs, onions, nutmeg, garlic powder, pepper in a bowl and mix together.
  • now add the wine or broth until you get a nice mashed potato consistency.
  • taste for salt and add if needed.
  • heat oil in deep fryer or a wok until very hot.
  • reduce heat to medium, high.
  • grab mixture with a tablespoon, with an other tablespoon grab same mixture working with tablespoons from back to front, until you get an oval shape patty.
  • drop it into very hot oil.
  • and fry until golden brown, turning patty to brown on both sides.
  • remove from oil and place on paper towel to drain.
  • Note: do NOT place more then 6 patty's into oil so not to cause oil to over flow.

Nutrition Facts : Calories 399.6, Fat 6, SaturatedFat 1.8, Cholesterol 256.3, Sodium 185.4, Carbohydrate 52, Fiber 6.6, Sugar 4.4, Protein 30.9

SALT-COD CROQUETTES



Salt-Cod Croquettes image

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

1 pound salt cod
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
Coarse salt
5 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
Freshly ground pepper
2 large eggs, lightly beaten
1 cup plain dried breadcrumbs
1 1/2 quarts canola oil

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.

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COD CROQUETTES - DIANE KOCHILAS
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2019-03-12 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, …
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  • 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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