When fishing at Cape Le Grand, WA, we were fortunate to catch some big salmon to put a smile on our face. We used this recipe when the kids were sick of eating the fish. You won’t stop at one! A friend we were traveling with hated eating potatoes but loved the croquettes.. He couldn’t get enough of them 🙂
- 51/2 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
- 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) or (Add the coriander or parsley, the chopped scallion or onion and freshly grated pepper to taste.), 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.Read more at: http://www.food.com/recipe/salt-cod-croquettes-436548