Baccala Croquettes with Spicy Tartar Sauce

Recipe courtesy of Nadia G

Watch how to make this recipe.

Baccala Croquettes with Spicy Tartar Sauce

Name: Baccala Croquettes with Spicy Tartar Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT0H50M0.000S
Yield: 4 to 8 servings
Ingredients: 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; 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

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Level: Easy
Total: 1 day 50 min

Prep: 20 min
Inactive: 1 day
Cook: 30 min

Yield: 4 to 8 servings

Level: Easy
Total: 1 day 50 min

Prep: 20 min
Inactive: 1 day
Cook: 30 min

Yield: 4 to 8 servings

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

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

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.

Spicy Tartar Sauce:

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.