Cod Fish Croquettes

Recipe courtesy of Forno's of Spain, Newark, NJ
Show: Pizza Masters Episode: Hats Off to Franny
TOTAL TIME: 48 hr 50 min
Prep: 30 min
Inactive Prep: 48 hr
Cook: 20 min
 
YIELD: 4 to 5 servings
LEVEL: Intermediate

ingredients

  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 2 large eggs
  • 3/4 cup breadcrumbs
  • Vegetable oil, for frying
recipe tools

Directions

Place the cod in cold water to cover for 2 to 3 days. Keep refrigerated and change the water at least 4 times a day to rehydrate and rinse out most of the salt.

Drain the cod and place in a large pot and cover with 2 inches of water. Cook until flakey, about 30 minutes. Drain and cool the cod completely.

Melt the butter in a large pan set over medium heat. Add the garlic and onions, and saute until soft. Add the flour and stir for 2 to 3 minutes. Pour in the hot milk, a little at a time, stirring constantly. Add the pepper, then add the parsley and cod, and mix until combined. Remove from the heat and cool to room temperature.

Using your hands, form 2 tablespoons of the mixture into a small cylinder. Repeat for the remaining mixture to make about 20 croquettes.

Beat the eggs and place in a shallow bowl. Place the breadcrumbs on a separate plate. One at a time, dip the croquettes in the beaten eggs and then roll in the breadcrumbs.

In a deep-sided frying pan set over medium-high heat, add enough oil to fill the pan 2 to 3 inches high. Fry the croquettes in batches until golden brown, 3 to 4 minutes. Place on paper towels to drain excess grease, and then serve hot.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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