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Croquettes de morue - salt cod fritters
Ingredients:
500 grams salt cod fillet
500 grams potatoes
2 eggs
60 grams grated cheddar cheese
35 grams butter
100 ml milk
1 tablespoon finely chopped parsley
1 lemon
Salt and pepper to taste
Flour for coating
Breadcrumbs for coating
Vegetable oil for deep frying
Lettuce for garnish
Preparation:
Soak the cod in cold water, drain and replenish at intervals to wash away the salt. Approximately 3 soakings over 1 hour depending on the saltiness of the salt cod. Rinse well under running cold water and drain. Put aside.
Cook the potatoes in salted water (1 teaspoon salt) for 25 minutes or until cooked. Allow to cool, peel them and put aside. Mash to a uniform consistency.
Poach the salt cod fillet for 4 minutes. Drain, remove any bones and skin, flake with a fork and break into small pieces suitable for incorporation with the mashed potatoes. Add the boiled potatoes and mash the two together to make a uniform, but not too fine mash. Season with salt (if necessary) and pepper to taste. Take it easy with the salt as the salt cod is already salty. Mix well together.
Place the salt cod and potato mash, butter and milk in a saucepan. Cook over low heat. Stir continuously until the mash thickens. Remove from the heat and allow to cool.
Add the finely chopped parsley, grated cheese and the egg. Mix well together. Taste and adjust seasoning if necessary. Cover and allow to stand for 20-30 minutes.
Place the flour in a dish, a beaten egg in another and the breadcrumbs in a third dish.
Form the salt cod potato mixture into croquettes (ball shaped 3-4 cm in diameter).
Heat the oil in the frying in sufficient quantity for deep frying.
Take one croquette ball, roll in the flour, then into the beaten egg, allow surplus egg to drip off. Then roll into the breadcrumbs, shake off any excess crumbs, then gently place into the hot oil. Allow to cook until for 1-2 minutes or until light golden in colour. Drain on absorbent paper and serve over a lettuce bed with lemon wedges,