Salt Cod Croquettes Food

SALT-COD CROQUETTES

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 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.

SALT COD CROQUETTES

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.

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.