Salt-cod croquettes “Pasteis de Bakalyau” (Pasteis De Bacalhau) – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 15 minutes. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr dried salted cod
- 4 medium sized Idaho potato tubers
- 2 tbsp. milk
- 1 finely chopped large head of Spanish onion
- 2 minced cloves of garlic
- 1 handful of chopped fresh parsley
- 1 handful of finely chopped fresh cilantro
- 2 eggs of category CO
- Ground black pepper and sea salt (as needed)
- Deep-frying vegetable oil
- Lemon wedges for serving
Recipes with similar ingredients: cod, potatoes, onions, garlic, eggs, milk, sea salt flakes, parsley, cilantro, lemon
Recipe preparation:
- Begin cooking in advance, in one day. Soak dried cod in cold water for 12-24 hours, changing the water several times to remove most of the salt.
- Drain, rinse the cod and place in a large pot. Add milk and so much water that it is 2.5 cm higher than the fish. Thanks to cooking in milk, the fish will become very juicy. Cook with a low boil over a moderate low heat for 20-25 minutes, until the cod won’t become soft and flexible. Drain the milk and rinse the fish well, then in a bowl, divide it with your hands into fibers, removing pieces of skin and bones.
- While the cod is boiling, in a large pot with a cooking basket on pour 2.5 cm of water in a couple. Put the potatoes and cook on medium fire for 20-25 minutes, until it becomes very soft. Drain the water peel the potatoes and mash them with a crush or pass through a press or wipe through a sieve. To potato add cod along with onion, garlic, parsley, cilantro and eggs. Beat the mixture well with a wooden spoon so that it is homogeneous and so dense that the spoon stands (if the mixture It turned out very dry, add 1-2 tbsp. l milk). Season a pinch of pepper and salt to taste. If the cod was originally salty enough, you may not need to add salt at all, despite the fact that you soaked it and boiled it.
- Lightly moistened hands or 2 tablespoons from a cod mix balls the size of an egg. You should be able to about 25 balls. (Cod balls before cooking can cover and store in the refrigerator for up to 1 day or in the freezer in container.) Heat in a deep heavy skillet or pan. oil up to 188 ° C, pouring it at 8 cm. Put a few cod balls into hot oil, turning them 3-4 times so that they got a good brown. Carefully remove the croquettes from the pan. slotted spoon and put on a dish covered with a paper towel to excess fat was absorbed. Repeat. Serve hot or roomy temperature with lemon slices.
