Best Cod Caper Croquettes Recipes

Cod and Potato Croquettes image

Provided by daisygrl64

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

14 ounces dry salted cod (soaked overnight in water)
5 medium potatoes (peeled, cooked and mashed)
4 eggs
1 medium onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 teaspoon nutmeg
1 tablespoon garlic powder
5 tablespoons dry white wine or 5 tablespoons any kind broth
1 pinch salt
1 pinch cayenne pepper (optional)
1 pinch black pepper
oil (for deep frying)

Steps:

after soaking cod overnight, change water.
place cod in pot with enough water to cover it and boil cod for 15-20 minutes.
remove from stove top, drain, let it cool and flake.
peel and boil the potatoes in pot with a bit of salt, drain potatoes, and mash.
let potatoes cool (I stick them in the freezer for quick cooling).
place potatoes, cod, parsley, eggs, onions, nutmeg, garlic powder, pepper in a bowl and mix together.
now add the wine or broth until you get a nice mashed potato consistency.
taste for salt and add if needed.
heat oil in deep fryer or a wok until very hot.
reduce heat to medium, high.
grab mixture with a tablespoon, with an other tablespoon grab same mixture working with tablespoons from back to front, until you get an oval shape patty.
drop it into very hot oil.
and fry until golden brown, turning patty to brown on both sides.
remove from oil and place on paper towel to drain.
Note: do NOT place more then 6 patty's into oil so not to cause oil to over flow.

Nutrition Facts : Calories 399.6, Fat 6, SaturatedFat 1.8, Cholesterol 256.3, Sodium 185.4, Carbohydrate 52, Fiber 6.6, Sugar 4.4, Protein 30.9

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.