COD CROQUETTES
Make and share this Cod Croquettes recipe from Food.com.
Provided by Phil Franco
Categories < 30 Mins
Time 25m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
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.
COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
- 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. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
- Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
- To serve, pile spinach mashers on plates and top with patties and gravy.
SALT-COD CROQUETTES
These croquettes are made from bacalhau, the dried-fishstaple of Latin America and Western Europe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
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.
SALT COD CROQUETTES
Known as bolinhos in Portuguese ("little cakes") these croquettes are Daniel Boulud's take on a classic Brazilian bar food..Crispy on the outside amd fluffy on the inside - they are so delicious! :)They are plump chunks of salt cod, wonderful. Daniel Boulud's recipe, Food & Wine Magaine.:) The recipe calls for Piment d'Espelette which is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. I wasn't able to get that so I went back to the Scotch Bonnet pepper or Habanero - seeded and used a little to begin with, you can always add more. :)
Provided by Manami
Categories Lunch/Snacks
Time 2h15m
Yield 40 serving(s)
Number Of Ingredients 16
Steps:
- 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 , 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.
Nutrition Facts : Calories 68.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 30.6, Sodium 437.2, Carbohydrate 8.2, Fiber 0.5, Sugar 0.4, Protein 5.4
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SALT COD CROQUETTES RECIPE (CROQUETAS DE BACALAO)
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5/5 (4)Total Time 50 minsCategory TapasCalories 113 per serving
- When working with salt cod, you will first need to desalt it. This is done by soaking the cod for at least 24 hours in cold water, changing the water at least five or six times. In Spain you can also find salt cod already desalted, so if that is possible it will save you some time!
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- When ready to cook, place in a large pot and bring to a simmer. Cook the cod for 7 minutes, to soften. Drain, cool and shred, removing any bones that may still be embedded in the fillets.
- Combine the shredded cod, parsley, onion and egg. Mix together ¾ cup of flour and the baking soda and slowly add it to the cod mixture, kneading, until a sticky mass forms, dense enough to hold shape when you take a little in your hand and form it into a ball or patty. Add more flour if needed. Season to taste with salt and pepper. Take a heaping tablespoon at a time and shape the cod mixture into patties. Set them aside on a parchment-lined tray and chill for 30 minutes.
- Heat 2 inches/5 cm of oil in a large frying pan. Test the oil’s temperature by dropping a small piece of bread into it, which should crisp up and turn golden in a few seconds. Gently place the patties, one at a time until the frying pan is almost full, into the pan using kitchen tongs or a spatula. Fry until golden on one side then turn to brown on the other. Remove and drain on paper towels and repeat with remaining croquettes.
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