Codcroquettes Recipes

COD CROQUETTES

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.

SALT COD CROQUETTES

Steps:

• 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. (I have heard that it is good to soak in milk - at first, then water!).
• 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 or minced Scotch Bonnet , and egg yolk and stir until blended.
• Refrigerate the mixture until chilled, at least 30 minutes.
• In a shallow bowl, beat the eggs with 1 teaspoon of water.
• Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper.
• Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat with the breadcrumbs.
• Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
• Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels.
• Transfer the croquettes to a platter and serve with lemon wedges, I have also seen it served with Tomato Sauce.