SUPREME TATER TOTS (CROQUETTES)
PORTUGUESE COD CROQUETTES
| YIELDS: 6 Servings | PREP TIME: 30 mins | COOK TIME: 8 mins | TOTAL TIME: 38 mins |
Traveling in Portugal I discovered these delicious fried fish and potato bites! Think tater tot but better! Cod Croquettes are a local specialty but can easily be made at home in the U.S. or anywhere! You can easily substitute the salt cod with fresh fish, crab, shrimp or even lobster! I hope you’ll give these a try!
INGREDIENTS:
½ lb skinless, boneless salt cod, rinsed well (you can also make this using crab, shrimp, or lobster)1 cup milk
2 thyme sprigs
1 bay leaf
8 cloves garlic (3 smashed, 5 minced)
1 lb potatoes, peeled and cut into 2-inch chunks
1 tbsp extra virgin olive oil
1 tsp hot sauce (adjust to taste)
3 tbsp chopped fresh parsley
1 cup all-purpose or gluten-free flour
1 ½ cups bread crumbs (I used gluten-free)
3 large eggs
1 large egg yolk
Vegetable oil, for frying
Lemon wedges, for serving
Tools
Cutting board
Knife
Mixing bowls
Large saucepan
Small skillet
Shallow bowl
Baking sheet
Large pot
DIRECTIONS:
- Place the salt cod in a medium bowl and cover with cold water. Soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times. If using crab, shrimp, or lobster, you can skip this step.
- Drain the salt cod, transfer to a large saucepan.
- Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches.
- Simmer over low heat for 20 minutes, until the fish flakes easily with a fork.
- Using a slotted spoon, transfer the fish to a plate, let it cool and flake the fish.(If using shrimp or lobster, you’ll need to finely chop it.)
- Add the potatoes to the saucepan and simmer until tender, about 10 minutes.
- Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid and mash to a coarse puree.
- In a small skillet, heat the olive oil. Add the minced garlic and cook over moderate heat until softened, about 4 minutes.
- Scrape the mixture into the bowl with the potatoes, add the salt cod, parsley, pepper sauce and egg yolk and stir until blended.
- Refrigerate the mixture until chilled, at least 30 minutes.
- In a shallow bowl, beat the eggs with 1 teaspoon of water.
- Put the flour and bread crumbs in shallow bowls. Line a baking sheet with wax paper.
- Form the salt cod mixture into 1-tablespoon-size balls.
- Dredge the balls in flour, dip them in the beaten eggs and coat with the bread crumbs.
- Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
- Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering.
- Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes, drain on paper towels and transfer the croquettes to a platter and serve with lemon wedges.
