Best 2 Salt Cod Croquettes Recipes
Are you searching for a culinary journey that blends traditional flavors with modern techniques? Look no further than Salt Cod Croquettes, a delightful dish that captures the essence of Portuguese cuisine. This tantalizing appetizer or main course combines the delicate flavor of salted codfish with a crispy exterior, creating a symphony of textures and tastes. Discover the secrets behind this delectable dish and embark on a culinary adventure that will leave your taste buds craving for more.
Inside this article, you'll find a collection of carefully curated Salt Cod Croquette recipes, each offering a unique twist on this classic dish. From the traditional Portuguese recipe that stays true to its roots to innovative variations that incorporate contemporary ingredients and cooking methods, there's a recipe here to suit every palate. Whether you're a seasoned cook looking to expand your repertoire or a beginner seeking to explore the world of fine dining, these recipes will guide you every step of the way.
So, prepare your taste buds for a delightful journey as you delve into the world of Salt Cod Croquettes. With detailed instructions, helpful tips, and captivating food photography, this article will transform your kitchen into a culinary haven. Bon appétit!
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
Tips:
- Soaking the salt cod for at least 24 hours is essential to remove the excess salt and ensure a mild, delicate flavor.
- Use a combination of russet and Yukon Gold potatoes for the perfect balance of texture and flavor.
- Make sure the potatoes are well-mashed and free of lumps to achieve a smooth and creamy croquette mixture.
- Incorporating chopped parsley, garlic, and onion adds an extra layer of flavor and aroma to the croquettes.
- Chilling the croquette mixture for at least 30 minutes before frying helps them hold their shape better.
- Frying the croquettes in hot oil ensures a crispy outer layer and a tender, flavorful interior.
- Serve the salt cod croquettes immediately with a side of lemon wedges for a refreshing touch.
Conclusion:
These salt cod croquettes are a delightful blend of flavors and textures that make them a perfect appetizer or main course. The combination of salt cod, potatoes, and herbs creates a harmonious balance that is both satisfying and comforting. Whether you're a fan of seafood or simply seeking a unique culinary experience, these croquettes are sure to impress. So gather your ingredients, follow the steps, and indulge in the deliciousness of salt cod croquettes. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
