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.
SALT COD CROQUETTES
Known as bolinhos in Portuguese ("little cakes") these croquettes are Daniel Boulud's take on a classic Brazilian bar food..Crispy on the outside amd fluffy on the inside - they are so delicious! :)They are plump chunks of salt cod, wonderful. Daniel Boulud's recipe, Food & Wine Magaine.:) The recipe calls for Piment d'Espelette which is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. I wasn't able to get that so I went back to the Scotch Bonnet pepper or Habanero - seeded and used a little to begin with, you can always add more. :)
Provided by Manami
Categories Lunch/Snacks
Time 2h15m
Yield 40 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 68.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 30.6, Sodium 437.2, Carbohydrate 8.2, Fiber 0.5, Sugar 0.4, Protein 5.4
COD AND POTATO CROQUETTES
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
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
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- 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.
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