Cod and Potato Croquettes
December 30, 2010
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Variously called pastéis de bacalhau, croquettes de morue, cresciute di baccala, or any of dozens of other names, fried patties of fish and a starchy filler are found in one form or another in just about every cuisine. Although they are often made small as appetizers I find that they make a fine dinner entrée as well. The most common fish is cod, usually salt cod; I use frozen because it does not need long soaking and contains less salt when ready to cook. Aioli, garlic mayonnaise, is often served as an accompaniment but I chose store-bought light mayo fortified with Jamaican curry powder. However you make them, these are a great way to use up leftover mashed potatoes.
- ½ pound frozen cod loins
- 1 tsp. olive oil
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 12 ounces mashed potatoes
- 1 tsp. Old Bay® seasoning
- ½ tsp. freshly ground black pepper
- ¼ cup flour, I use rice flour
- 1 egg
- Corn starch
- Oil for frying
- Egg wash, I use liquid eggs and a bit of milk
- Pulverized corn flakes or fine bread crumbs
Thaw the fish either in the microwave or in cold water then cook in the microwave until done, about 2 minutes. Set aside to cool.
Heat the olive oil in a non-stick skillet and sauté the onion until soft. Add the garlic and continue to cook for about 1 minute. Set aside to cool.
Put the potatoes in a large bowl and add the fish, onion and garlic, seasonings, flour, and eggs. Fold together until smooth.
Heat the frying oil in a heavy cast iron skillet to 350°. Form the fish mixture into 4 equal balls and flatten into fat patties. Dredge lightly in corn starch, dip in egg wash, and coat with corn flakes. Fry in the hot oil for about 2 minutes on a side. Drain on paper towels before serving.