Cod Croquettes
Yield > 12
Keys : Fish Ocean Salted Cod Spanish Spain European
Mediterranean Spanish Hot Warm
Ingredients :
3/4 cup Desalted cod boned and
skinned
2 tbl Olive oil
4 tbl Flour slightly rounded tbs
1/4 cup Minced onion
2 tbl Chopped parsley
1 1/2 cup Cold milk
1 x Egg separated
3/4 cup Olive oil for frying
ROLLING MIXTURE
5 tbl Dry bread crumbs
2 tbl Flour
Method :
• Cook minced onion slowly in 2 tablespoons olive oil in a
saucepan. When onion is golden, add cod squeezed of liquid
and cut into small pieces. After all remaining liquid has cooked
out, stir in chopped parsley and 4 rounded tablespoons flour.
When mixture is entirely dry, remove from stove and stir with
a wooden spoon while gradually adding 1 1/2 cups cold milk.
Return pan to fire and cook over moderate heat 20 to 30
minutes until there is no taste of raw flour and mixture is a
thick paste. You will have to stir more and more frequently to
prevent sticking as the paste thickens. Remove from fire, blend
in egg yolk (reserving white for later use), and allow to cool
thoroughly. This much can be prepared in advance, even the
previous day.
• Stir egg white just enough to blend. Spread mixture of
bread crumbs and flour on plate, board, or table. With wet
hands, make evenly shaped small croquettes out of the dough,
dipping each in the egg white, then rolling it in the mixture of
bread crumbs and flour.
• In a skillet, heat enough olive oil to cover pan to a depth
of 1/4-inch (1/2 to 3/4 cup). Fry croquettes gently, taking care
to brown them evenly. Remove, drain on paper, and serve.
• Comments: Unlike most foods, these are best served
warm, not hot. Bite-size croquettes served on toothpicks are
excellent with cocktails.
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