For those who still have fish for Fridays during Lent season, here is a recipe for salt cod croquettes. Although I've had croquettes before in restaurants, I've never tried making them at home. If you can't find salt cod in grocery stores you can salt and dry your own. They are good specially with Tartar sauce mixed with sriracha or Frank's hot sauce for a little kick.
Salt Cod Croquettes
makes 1 dozen 2-inch croquettes
8 ounces salt cod
1 cup milk
½ cup water
4 tablespoons chopped scallions, divided
8 ounces waxy potatoes
1 tablespoon chopped Italian parsley
1 teaspoon lemon juice
¼ teaspoon lemon zest
2 tablespoons extra virgin olive oil
1 egg, beaten
light olive oil or pan frying
- Soak salt cod in water, changing water 3 times every 2 hours.
- Gently simmer cod in milk, water, and 2 tablespoons scallion until cod is soft. Remove bones and skin, if any, then flake; set aside.
- Boil potatoes until tender. When cool enough to handle, remove and discard skins, and mash.
- Add cod, parsley, the remaining scallions, egg, lemon juice, lemon zest, and olive oil to the mashed potatoes. Mix thoroughly until smooth.
- Measure 2 tablespoons of mixture and shape into 2-inch logs. Place on a plate and refrigerate for 2 hours.
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Place beaten egg, all purpose flour, and bread crumbs in separate shallow containers.
- Dredge croquettes in flour, dip in egg, then dredge in bread crumbs. Pan-fry on all sides until golden in color and crusty. Serve with garlic mayonnaise or Tartar sauce mixed with sriracha or Frank's hot sauce.