Time: 1 hour 15 minutes

Salted Cod Croquettes "Pasteis De Bacalhau" - detailed recipe.

Ingredients:

• 450 g dried salted cod
• 4 medium Idaho potatoes
• 2 cups of milk
• 1 large Spanish onion, finely chopped
• 2 crushed cloves of garlic
• 1 handful of finely chopped fresh parsley
• 1 handful of finely chopped fresh cilantro
• 2 eggs category CO
• Ground black pepper and sea salt (as needed)
• Vegetable oil for deep-frying
• Lemon wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cod, potato, onions, garlic, eggs, milk, sea ​​salt flakes, parsley, cilantro, lemon

We recommend

Preparation:

Step 1
• Start preparing the cod one day in advance. Soak the dried cod in cold water for 12-24 hours, changing the water several times to remove most of the salt.
Step 2
• Drain the cod, rinse it, and place it in a large saucepan. Add milk and enough water to come 2.5 cm (1 inch) above the fish. Cooking in milk will make the fish very juicy. Simmer over medium-low heat for 20-25 minutes, until the cod is tender and pliable. Drain the milk and rinse the fish well. Then, in a bowl, shred it by hand, removing any skin or bones.
Step 3
• While the cod is cooking, fill a large pot with a steamer basket and add 2.5 cm of water. Add the potatoes and cook over medium heat for 20-25 minutes, until very tender. Drain, peel the potatoes, and mash them with a potato masher, press them through a press, or press them through a sieve.
  
  Add the cod to the potatoes along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture thoroughly with a wooden spoon until it's smooth and thick enough to stand upright. (If the mixture is very dry, add 1-2 tablespoons of milk.)
  
  Season with a pinch of pepper and salt to taste. If the cod was already salty enough, you may not need to add any salt at all, even though you soaked and boiled it.
Step 4
• Using lightly dampened hands or 2 tablespoons, form the cod mixture into egg-sized balls. You should have about 25 balls. (The cod balls can be covered and stored in the refrigerator for up to 1 day or in the freezer in a container before cooking.)
  
  Heat oil in a deep, heavy skillet or saucepan to 350°F (188°C), filling to a depth of 3 inches (8 cm). Drop the cod balls into the hot oil a few at a time, turning them 3-4 times to ensure they are well browned. Carefully remove the croquettes from the pan with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Repeat. Serve hot or at room temperature with lemon wedges.

Votes: 6