Best 2 Salt Cod Croquettes Recipes

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Salt cod croquettes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Made with just a few simple ingredients, salt cod croquettes are a great way to use up leftover fish. They are also a popular dish in many cultures around the world, with variations on the recipe to suit different tastes. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, salt cod croquettes are sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

SALT-COD CROQUETTES



Salt-Cod Croquettes image

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

1 pound salt cod
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
Coarse salt
5 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
Freshly ground pepper
2 large eggs, lightly beaten
1 cup plain dried breadcrumbs
1 1/2 quarts canola oil

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



Salt Cod Croquettes image

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

1/2 lb salt cod fish, rinsed (skinless,boneless)
1 cup milk
2 fresh thyme sprigs
1 bay leaf
8 garlic cloves, 3 smashed, 5 minced
1 lb yukon gold potato, peeled and cut into 2-inch chunks
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 tablespoons chopped cilantro
1 teaspoon hot pepper (piment d'Espelette) or 1 scotch bonnet pepper, seeded & minced (decide how much to add, remember it is HOT!)
1 large egg yolk
3 large eggs
1 cup all-purpose flour
1 1/2 cups fine breadcrumbs
vegetable oil, for frying
lemon wedge, for serving

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:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your salt cod croquettes. Use fresh, flaky salt cod that has been properly soaked and desalted. Use good quality potatoes, onions, and seasonings.
  • Soak the salt cod properly: Soaking the salt cod is an essential step in preparing it for use in croquettes. Soak the salt cod in cold water for at least 24 hours, changing the water every 8-12 hours. This will remove the excess salt and rehydrate the fish.
  • Shred the salt cod finely: Once the salt cod has been soaked and desalted, it should be shredded finely. This will help it to blend in well with the other ingredients in the croquettes.
  • Use a combination of mashed potatoes and breadcrumbs: Mashed potatoes and breadcrumbs are both used as binders in salt cod croquettes. Mashed potatoes provide a creamy texture, while breadcrumbs help to absorb moisture and keep the croquettes from becoming too soggy.
  • Season the croquettes well: Salt cod croquettes should be well-seasoned with a variety of spices and herbs. Common seasonings include garlic powder, onion powder, paprika, cumin, and parsley.
  • Fry the croquettes until golden brown: Salt cod croquettes should be fried until they are golden brown and crispy on the outside. This will help to seal in the flavor and prevent the croquettes from becoming too dry.
  • Serve the croquettes with a dipping sauce: Salt cod croquettes are often served with a dipping sauce, such as aioli, tartar sauce, or salsa verde. This helps to add flavor and moisture to the croquettes.

Conclusion:

Salt cod croquettes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can make perfect salt cod croquettes at home.

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