Basque Cod Croquettes Croquetas De Bacalao Recipes

Steps:

• Heat the milk.
• In a saucepan melt butter with a little olive oil, sprinkle flour and fry in butter without burning it.
• Once you've made the roux, pour the milk slowly and stir continuously with a wisker to avoid lumps.
• Once bechamel is done add desalted cod crumbled and let cook to incorporate the flavour. Pour on a plate impregnated with a little butter and let rest for 2 hours.
• Then for the croquettes and pass through flour, egg and breadcrumbs and fry a few at a time.

Steps:

• Bring 1/2-inch water to a simmer in a large nonstick skillet.
• Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water.
• Cover pan and cook fish 8 minutes.
• Remove and flake fish into a bowl.
• Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
• Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
• Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven.

Steps:

• Cover cod with cold water in a large bowl; cover with plastic wrap. Refrigerate 12 hours, changing water twice.
• Drain and rinse cod. Transfer to a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 5 minutes. Drain and rinse cod. Wrap in a clean kitchen towel, and roll back and forth until cod is dry and finely shredded. Shake into a small bowl; set aside.
• Cover potatoes with cold water in a clean large saucepan; season with salt. Bring to a boil; reduce heat, and simmer until tender, about 15 minutes. Drain potatoes, then mash in saucepan; set aside.
• Heat olive oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 minutes. Reduce heat to medium-low; stir in cod. Cook until it looks dry, about 3 minutes. Stir in parsley. Season with salt and pepper. Transfer to a bowl; let cool.
• Stir eggs and reserved potatoes into cod mixture, mashing ingredients to combine. Mold about 1 tablespoon mixture into a log (slightly taper ends) about 2 inches long. Repeat with remaining cod mixture. Roll logs in breadcrumbs.
• Heat canola oil in a large saucepan over medium-high heat until it registers 360 degrees on a deep-fry thermometer. Line a baking sheet with paper towels. Working in batches to avoid crowding, fry logs, turning occasionally, until just golden brown, about 1 minute. With a slotted spoon, transfer to lined sheet to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.) If not serving immediately, keep warm in a 275 degree oven up to 30 minutes.