Salt Cod And Potato Croquettes
makes 2 dozen croquettes
Deep-fried bolinhos de bacalhau are a traditional favorite in Brazil and Portugal, but many cultures have a take on the combination. Starchy, deep-fried and salty, these croquettes taste great washed down with cold beer.
8 ounces salt cod
1 pound starchy potatoes
3 eggs, lightly beaten
1/2 cup finely minced onion
2 tablespoons finely minced parsley
1/2 teaspoon lemon zest
1/8 teaspoon cayenne pepper
Canola or peanut oil for frying
prep: 35 minutes
total: 50 minutes, plus 24 hours to soak salt cod
large mixing bowl
kitchen towel
ricer
spoons
candy thermometer
paper towels
1. A day before making the croquettes, prep the salt cod, making sure to change the water 4-5 times in 24 hours. Remove the skin and bones if necessary.
2. Bake the potatoes ina 350F oven until soft. Peel them and put them through a ricer. Spread the potatoes on a cookie sheet to cool.
3. Meanwhile, put the cod in a saucepan, cover with 1 inch of water and bring to a simmer; remove from the heat, cover and let stand for 20 minutes -- until the fish is tender and easily flaked. Drain and finely shred the fish.
4. Put a shallow Dutch oven on the stove and fill half-way with canola or peanut oil. Heat over medium-high heat, then adjust the heat so the oil remains at 375F.
5. In a large mixing bowl, combine the shredded fish with the mashed potatoes. Add the eggs, onion, parsley, lemon and cayenne, and stir just to combine; do not over-mix. Cook a small amount of the mixture in a small saucepan, taste, and add more salt or pepper to the mixture if necessary.
5. Using two spoons, shape the mixture into egg-shaped quenelles and deep fry until browned all over, 2-4 minutes. Remove to paper towels to drain. Serve hot or at room temperature.
