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.
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Richshell Pickett
[email protected]These were amazing! I'll definitely be making them again.
Jason Pinto
[email protected]I'm not a big fan of salt cod, but I thought these croquettes were actually pretty good. The flavor was subtle and the texture was nice and crispy.
Mawande Chamane
[email protected]These croquettes were a bit too oily for my taste. I think I'll try frying them in less oil next time.
Elvira Ramos
[email protected]Overall, I thought these salt cod croquettes were pretty good. They were easy to make and had a nice flavor. I would definitely make them again.
MDBUCCU Mia
[email protected]These were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Sesait Zemicheal
[email protected]I love the flavor of these croquettes. The salt cod gives them a really unique taste.
Hasindu Nethsara
[email protected]These were easy to make and very tasty. I served them with a side of tartar sauce and they were a big hit.
Aaliyah Lewis
[email protected]I had some trouble getting the croquettes to hold together. I think I might have overmixed the batter.
Joe Prince
[email protected]These were a bit too salty for my taste, but overall they were still good. I think next time I'll use less salt cod.
Nakku Milly
[email protected]I followed the recipe exactly and the croquettes turned out really well. I especially liked the crispy coating.
Muhammad Abad
[email protected]These were delicious! I used a mix of cod and haddock, and they were perfect. Thanks for sharing this recipe!
Timothy Walucho
[email protected]I've made these croquettes several times now and they always turn out perfect. They're a great way to use up leftover salt cod.
Ali Gamer YT
[email protected]These salt cod croquettes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with a delicious flavor. I highly recommend this recipe.