Cod Caper Croquettes Food

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.

COD & CAPER CROQUETTES

Steps:

• Put the fsh fillets in a large skillet. Pour in the milk and season to taste with salt and pepper. Bring to a boil, then lower the heat, cover the skillet, and let simmer genty for 8-10 minutes, or until fish flakes easily when tested with a fork. Using a spatula, remove the fish fillets from the skillet. Pour in the milk into a pitcher and set aside for later. Flake the fish, discarding skin and bones. Heat the olive oil in a pan. Stir in the flour to form a paste and cook gently, stirring for 1 minute. Remove the pan from the heat and gradually stir in the reserved milk until smooth. Return to the heat and slowly bring to a boil, stirring all the time, until the mixture thickens. Remove the pan from the heat, add the flaked fish, and beat until the mixture is smooth. Add the capers, paprika, garlic, lemon juice, and parsley and mix well together. Season the mixture to taste with salt and pepper. Spread the fish mixture in a dish and let stand until cool, then cover and put in the refrigerator for 2-3 hours or overnight. When the fish mixture has chilled, pour the beaten egg on a plate. Put the bread crumbs and sesame seeds on a separate plate, mix together and spread out. Divide the fish mixture into 12 equal-sized portions. Then form each portion into a sausage shape, measuring about 3 inches in length. Dip the croquettes, on at a time, in the beaten egg, roll in the bread crumb mixture to coat, and place on a plate and let chill for about 1 hour. To cook the croquettes, head the oil in a pan and add the croquettes in batches, and deep-fry for 3 minutes, or until golden brown and crispy. Garnish with lemon wedges and horseradish for dipping.

CAPE CODDER

Steps:

• Fill a high ball glass with ice. Pour the vodka and cranberry juice over the ice. Squeeze the juice from the lime half into the drink. Stir gently. Garnish the edge of the glass with the lime wedge. Serve.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

ULTIMATE FISH CAKES

Steps:

• Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
• Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
• Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
• Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
• Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
• Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
• Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
• Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
• Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
• Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
• Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
• On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
• Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
• Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
• Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.