Salted Cod Croquettes

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salted-cod-croquettes-with-spicy-may

Salted Cod Croquettes with Spicy Mayonnaise 

Salted cod is one of those items you can find on menus all over Europe especially in places like Spain, France and Italy. Baccala as people in those countries call it, is a dehydrated fish which was preserved by drying after salting. Inspired by chef Daniel Boulud's recipe I came up with my own version by adding  extra gooeyness of cheddar cheese inserted in the middle of each croquette. I served these croquettes as finger food at our end of summer dinner party in the Hamptons. Breaded on the outside, these croquettes are fluffy and warm inside. Boiled potatoes mixed with shredded fish, shallots, garlic and herbs make a fantastic small bite. We all love fried food, and these croquettes are the ultimate party treat. Serve them with store-bought spicy mayonnaise or mix a regular mayo with your favorite spices. Sprinkle with chives or parley on top.

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Ingredients: salted cod, potatoes, cheddar cheese, parsley, chives, garlic, shallot, eggs, milk, bay leaves, thyme sprigs, black peppercorns, bread crumbs, flour, Asado spice, sea salt and freshly ground black pepper.

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Salted cod

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Cook cod: Place cod, bay leaf, peppercorns, ¼ teaspoon Asado spice and thyme sprigs in medium sized saucepan, pour enough milk to cover the fish. Bring to a boil, the lower the heat and simmer for 20 minutes.

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Transfer cooked fish to a bowl, discard all the aromatics and milk. Shred it with a fork.

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Meanwhile, boil potatoes with bay leaf and smashed garlic clove, seasoned generously with salt, about 12 minutes.

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With a slotted spoon transfer potatoes to a bowl, preserving the liquid.

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Mash potatoes roughly with a fork, pour ¼ cup potato boiling liquid and mash again, until almost smooth (it has to remain firm not mushy).

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Heat a small non-stick frying pan over medium heat, pour 1 tablespoon of vegetable oil and add shallots, season with salt and pepper. Cook for 2-3 minutes, until softened. Add 2 minced garlic cloves and sauté for another minute.

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Combine shredded fish, potatoes, shallot-garlic mixture, parsley, chives, egg yolk.

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Season with Asado spice, a pinch of sea  salt and freshly ground black pepper.

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Using 3 oz. ice-cream scooper, scoop the mixture, flatten it out and insert cheese cube in a middle.

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Roll into a small croquette. Drench it in flour.

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Then add to a bowl with eggs, pour beaten eggs over croquette with tea spoon.

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Transfer to a bowl with breadcrumbs and roll in breadcrumbs.

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Keep on rolling.

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To cook croquettes: Heat 2-inches of vegetable oil in a deep Dutch oven. Work in batches, fry croquettes for 1-2 minutes on each side, until golden. Drain on paper towels.

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Serve hot with spicy mayonnaise. Sprinkle some chopped chives or parsley on top.

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Bon Appétit!
Svitlana

Salted Cod Croquettes

recipe details

Serves 8

Ingredients

For the croquettes
  • ½ pound salted cod, soaked for 24h, rinsed
  • 1 pound potatoes, peeled, cut into 2-inch cubes
  • 3 oz. cheddar cheese
  • ¼ cup flat-leaf parsley, finely chopped
  • 1 tablespoon chives, finely chopped
  • ½ teaspoon Asado spice
  • 5 garlic cloves, 3 smashed, 2 finely minced
  • 1 egg yolk
  • 2 shallots, finely chopped
  • 1 cup milk
  • 2 bay leaves
  • 2-3 thyme sprigs
  • 10 black pepper peppercorns
  • Sea salt and freshly ground black pepper
  • Mayonnaise for serving
For breading and frying
  • 1 cup bread crumbs
  • 2 eggs, slightly beaten
  • ½ cup all-purpose flour
  • vegetable oil (depending on a size of your pot)
Equipment
  • Dutch oven or deep pot/pan for frying
  • 3 oz. ice-cream scooper

Directions

  1. Soak cod: In a small bowl, cover cod with cold water, place it in the fridge and soak cod for 24h, changing water 3 times.
  2. Cook cod: Place cod, bay leaf, peppercorns, ¼ teaspoon Asado spice and thyme sprigs in medium sized saucepan, pour enough milk to cover the fish. Bring to a boil, the lower the heat and simmer for 20 minutes. Transfer cooked fish to a bowl, discard all the aromatics and milk. Shred it with a fork.
  3. Make croquettes: Meanwhile, boil potatoes with bay leaf and smashed garlic clove, seasoned generously with salt, about 12 minutes. With a slotted spoon transfer potatoes to a bowl, preserving the liquid. Mash potatoes roughly with a fork, pour ¼ cup potato boiling liquid and mash again, until almost smooth (it has to remain firm not mushy).
  4. Heat a small non-stick frying pan over medium heat, pour 1 tablespoon of vegetable oil and add shallots, season with salt and pepper. Cook for 2-3 minutes, until softened. Add 2 minced garlic cloves and sauté for another minute.
  5. Combine shredded fish, potatoes, shallot-garlic mixture, parsley, chives, egg yolk. Season with Asado spice, a pinch of sea  salt and freshly ground black pepper.
  6. Using 3 oz. ice-cream scooper, scoop the mixture, flatten it out and insert cheese cube in the middle. Roll it into a small croquette. Drench it in flour, then add to a bowl with eggs, laddle eggs over it with a teaspoon. Transfer to a bowl with breadcrumb and roll it in breadcrumbs.
  7. To cook croquettes: Heat 2-inches of vegetable oil in a deep Dutch oven. Work in batches, fry croquettes for 1-2 minutes on each side, until golden. Drain on paper towels. Serve hot with spicy mayonnaise. Sprinkle some chopped chives or parsley on top.

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