Hope everyone is having a great summer! It’s whizzing by so quickly, so I’m trying to soak it up any way I can.
A couple of weeks ago I made my Tia Gorette’s “Croquetas de Bacalhau,” or Salted Cod Croquetas. As you’ve probably noticed, we LOVE our salted cod, and so this is another take on it. I was pleasantly surprised to discover that this is a really easy recipe to make as long as you have a food processor. These make for a great appetizer for home or to take to a party. Hope everyone has a great rest of the week!
Yields: 2 dozen
2 pounds salted cod, soaked in water
3 potatoes, peeled and chopped into quarters
1 medium yellow onion, pulsed fine
Bunch of Italian parsley, pulsed fine
1 teaspoon hot sauce or malagueta (recipe found in archives)
1 teaspoon paprika
4 cups canola oil, for frying
Note: Soak cod overnight in a pot of cold water or up to at least 12 hours, changing water 2-3 times
1) Once cod has been soaked overnight or for up to 12 hours, place in a large pot filled with cold water, and bring to a boil. Cook cod for approximately 10-12 minutes or until cooked and tender all the way through. Once cooled, break apart into chunks, removing bones and skin, and pulse in a food processor until fine, and set aside.
2) While cod is boiling, cook potatoes until soft and tender. Remove from pot and pulse in a food processor until they turn into a puree. You can also mash them by hand, but I recommend using the food processor to remove all clumps. When done, set aside.
3) Together, pulse the onions and parsley until they are fine.
4) In a large bowl, mix together cod, potato puree, onion, parsley, hot sauce, and paprika. Beat eggs, add, and continue mixing really well.
5) Heat oil on high in a large pot or frying pan. Using two large soup spoons, gather a portion of the cod fish mixture and alternate gathering that portion over and over again with the spoons, forming a dome, egg shape. Drop batter into the hot oil and keep repeating. Fry the croquetes until they are golden brown on all sides.