Recipe courtesy of Nadia G and Nadia G
Baccala Croquettes with Spicy Tartar Sauce
Total:
24 hr 50 min
Active:
20 min
Yield:
4 to 8 servings
Level:
Easy
Total:
24 hr 50 min
Active:
20 min
Yield:
4 to 8 servings
Level:
Easy

Ingredients

Croquettes:
  • 1 pound boneless salted cod
  • 2 cups milk
  • 2 cloves garlic
  • 4 russet potatoes, peeled and diced
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely diced
  • 2 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried parsley
  • Habanero hot sauce or your favorite hot sauce, optional
  • Sea salt
  • Freshly cracked pepper
  • Canola oil, for deep-frying
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs
Spicy Tartar Sauce:
  • 1/2 cup light mayonnaise
  • 2 tablespoons finely minced onions
  • 2 tablespoons sweet relish
  • 1 tablespoon capers, roughly chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 12 drops habanero hot sauce
  • Juice of 1/2 lemon
  • Sea salt

Directions

For the croquettes: To remove the salt, place the cod in a dish of 8 cups cold water and leave in the refrigerator for 24 hours, changing the water a couple of times. Bring the milk and garlic to a simmer in a saucepot. Add the cod fish and cook for about 10 minutes. Drain and set aside. Place the potatoes in a pot and cover with salt water. Bring a boil and cook until fork tender, 10 to 15 minutes, and then drain. Heat the olive oil in a saute pan and saute the shallots until the edges are crispy and golden, about 3 minutes. Transfer to a big bowl with the cod and potatoes. Mash together, and then stir in the mayonnaise, mustard, parsley, hot sauce to taste, if using, and some salt and pepper. Refrigerate. Fill a heavy frying pan with 1/4 inch canola oil and heat to 375 degrees F. Roll the chilled potato mixture into fish-stick shapes. Dip the fish sticks in the flour, then into the beaten egg, and then coat in the panko. Fry the croquettes in the hot oil until all sides are equally crispy and golden, 30 seconds.

For the spicy tartar sauce: Mix together the mayonnaise, onions, relish, capers, dill, vinegar, mustard, hot sauce and lemon juice in a large bowl and season with salt. Serve the fish sticks with the tartar sauce.

IDEAS YOU'LL LOVE

Baccala Meatballs: Polpette di Baccala

Recipe courtesy of Mario Batali

Baccala "Monastery" Style: Baccala alla Cappuccina

Recipe courtesy of Mario Batali

Potato Croquette

Recipe courtesy of David Rocco

Tuna Croquette

Recipe courtesy of Alton Brown

Baccala alla Veneta

Recipe courtesy of Mario Batali

Baccala Meatballs: Polpette di Musillo

Recipe courtesy of Mario Batali

Baccala Fritto: Fried Salt Cod

Recipe courtesy of Mario Batali

Baccala "Carpaccio" with Herb Salad

Recipe courtesy of Mario Batali

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Compete to Eat

7:30am | 6:30c

Compete to Eat

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here