With the long weekend ahead, these delicious salted cod croquettes might be just the thing to add to your culinary repertoire. Throw in a few mojito’s, some good friends and you’re all set for a perfect pre-summer cocktail party.
As for salted fish. We shouldn’t judge it by its looks. Nor its smell. Soak it, boil it and you’re left with a flavorful base for lots of tasty recipes. Trust me!
This recipe is adapted from the version of the famous Daniel Boulud and is pretty damn tasty.
Happy weekend! Will spend mine on a deserted island by the way. Hooray!Print
Salted Cod Croquettes
- Yield: Makes 20-25 croquettes
- Cuisine: Caribbean
- 1/2 lb (225 g) salt cod, soaked in water for 1 hour
- 1 cup (250 ml) milk
- 2 sprigs of thyme
- 1 bay leaf
- 3 cloves of garlic, smashed
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced
- 1/2 teaspoon Scotch Bonnet chili, finely minced (or more to taste)
- 3 tablespoons cilantro/culantro, finely chopped
- 1 egg yolk
- 1 tablespoon extra-virgin olive oil
- 1/2 (50 g) red onion, finely diced
- 3 cloves of garlic, minced
- 1 cup all-purpose flour
- 1-2 cup(s) panko (or fresh bread crumbs)
- 3 eggs
- Vegetable oil, for frying
- Lime wedges, crispy parsley* and lime mayo, to serve
In a saucepan, combine the cod, milk, thyme, bay leaf and garlic. Add enough water to cover the fish and bring to a boil. Let simmer for 20 minutes, or until flaky and tender. Transfer the fish to a plate. Reserve the milk in the saucepan!
Add the potatoes to the saucepan and simmer until tender, about 10-15 minutes. Flake the fish with a fork. Transfer the potatoes to a bowl and mash to a coarse puree. Add 1-2 tablespoons of cooking liquid as needed. Flake the fish with a fork and add to the potatoes together with the chili, cilantro and egg yolk. Heat the olive oil in a skillet and fry the onion and garlic until softened, about 3-4 minutes. Stir through the potato mixture and season to taste. Refrigerate the mixture until cool and set, at least 30 minutes.
Take 3 small bowls, 1 for the flour, 1 for the eggs and 1 for the panko. Beat the eggs with a fork. Form the salt cod mixture into tablespoon-size balls. One by one, dredge each ball in flour, dip them in the beaten eggs and coat with panko. Arrange the balls on a baking sheet and refrigerate until chilled, about 10 -15 minutes.
Meanwhile, heat the oil to 375F/180C. Working in batches fry the balls until golden, about 4-5 minutes. Serve immediately with lime wedges, crispy parsley and lime mayo.
* To make the crispy parsley, fry the leaves of a bunch of curly parsley in the hot oil for 30 seconds. Drain on paper towel. Be careful when adding the leaves to the oil; it will spatter because of the moisture in the leaves.