Best Cod And Potato Croquettes Recipes

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COD CROQUETTES



Cod Croquettes image

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

1 dash salt
1 lemon
1 1/4 lbs fresh cod
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning (recommended ( Old Bay)
2 stalks celery & leaves, finely chopped
1 small yellow onion, peeled and finely chopped
2 -3 tablespoons chopped fresh thyme leaves, a few sprigs
3 -4 tablespoons chopped fresh flat-leaf parsley, a handful
black pepper
1 egg
2 cups plain breadcrumbs

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



Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21

3 large starchy potatoes, peeled and cut cubed
Salt
1 lemon
1 1/4 pounds fresh cod fish
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
2 ribs celery and their greens, finely chopped
1 small yellow skinned onion, peeled and finely chopped
2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs
3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
Black pepper
1 egg
2 cups plain bread crumbs
4 tablespoons butter
1/2 red bell pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1 clove garlic, finely chopped
1/4 cup cream or half-and-half
1 pound triple washed spinach leaves, stemmed and chopped

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



Salt Cod Croquettes image

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

1/2 lb salt cod fish, rinsed (skinless,boneless)
1 cup milk
2 fresh thyme sprigs
1 bay leaf
8 garlic cloves, 3 smashed, 5 minced
1 lb yukon gold potato, peeled and cut into 2-inch chunks
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 tablespoons chopped cilantro
1 teaspoon hot pepper (piment d'Espelette) or 1 scotch bonnet pepper, seeded & minced (decide how much to add, remember it is HOT!)
1 large egg yolk
3 large eggs
1 cup all-purpose flour
1 1/2 cups fine breadcrumbs
vegetable oil, for frying
lemon wedge, for serving

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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