Recipe

The flexible pescatarian: salt cod croquetas with jalapeño and lime mayonnaise recipe

Salt cod croquetas with jalapeno and lime mayonnaise
Salt cod croquetas with jalapeño and lime mayonnaise. Salting fish turned into a convenient way to keep it earlier than the times of refrigeration. Photograph: Susan Bell/Allen & Unwin
Salt cod is cod fillet that’s protected in salt to attract out moisture and maintain the fish, giving it an extended shelf lifestyle. It’s an essential component in warm international locations, and become traditionally used in the days before refrigeration.

It desires to be rehydrated and desalted before use, which takes around 24 hours.

If you’re looking to store a while on this recipe, in place of making the mayonnaise underneath, you can upload a touch of hot chili sauce and a squeeze of lime juice to keep-sold mayo.


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Salt cod croquetas with jalapeño and lime mayonnaise
makes 16–18 croquetas

500g piece(s) salt cod
1 liter (four cups) milk
½ tsp coriander seeds
¼ tsp black peppercorns
A peeled strip of lemon zest
1 tbsp olive oil
three cloves garlic, peeled and beaten
750g floury potatoes, peeled and reduce into equal-sized chunks
1 tbsp chopped parsley
75g undeniable flour
Two eggs, overwhelmed
125g dried breadcrumbs, ideally panko
Sunflower oil, for deep-frying
Flaked sea salt and freshly ground black pepper

For the jalapeño mayo
One jalapeño chili
½ tsp salt
One egg yolk
½ tsp Dijon mustard
1 tbsp lime juice
250ml (1 cup) sunflower oil

First, you want to soak the cod. You’ll need to begin this technique a full day before making the croquetas to get rid of the salt and rehydrate the fish. Put the cod in a massive bowl and cover with lots of bloodless water. Leave at room temperature for twenty-four hours, converting the water at least four instances.

Put the cod right into a frying pan and pour over half of-of the milk. Add the coriander seeds, peppercorns, and lemon zest. Bring to a mild simmer and warmth for 10 mins, loosely protecting the pan with a lid. Drain the fish and flake it right into a bowl, eliminating any skin and bones.

Meanwhile, positioned the olive oil and garlic in a medium–huge nonstick saucepan and area over medium heat. Once the oil is warm, and the garlic starts offevolved to sizzle however no longer color, upload the potatoes and the final milk to absolutely cover the vegetables (adding a little extra milk if needed).

Add a pinch of salt, carry the potatoes to a simmer, cowl loosely with a lid and prepare dinner over low heat for about 15 mins, until the vegetables are soft. Drain off the milk and mash the potatoes until sincerely clean. Add the flaked cod, chopped parsley and a twist of black pepper. Mix properly to mix and season with pepper and salt to flavor (you could not want any salt, relying on how salty the cod is).

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Shape the mixture into sixteen–18 cylinder shapes using your hands. Keep a bowl of bloodless water to the side to moist your palms and prevent the dough sticking.

Put the flour, eggs, and breadcrumbs into three separate bowls. Lightly coat each croqueta in flour, then dip in egg and end by way of evenly coating in breadcrumbs. Chill in the refrigerator for about 1 hour, or until wanted.

To make the mayonnaise, you need to roast the jalapeño all over to blister the pores and skin and soften the flesh. This can either be performed via holding it over a fuel flame (the usage of a pair of tongs) or placing it below a hot grill, turning a couple of times. Once charred and tender, set aside to chill for a couple of minutes.

Roughly chop the jalapeño, disposing of the stalk, and positioned it right into a small meals processor or hand blender jug together with the salt. Blend to more or less chop. Add the egg yolk, mustard and lime juice and, with the motor going for walks, slowly pour within the oil, to emulsify, thicken and create a mayonnaise. If it begins to cut up, add touch water and mix again — taste for seasoning, including extra salt or lime juice if needed.

Set apart or hold covered within the refrigerator for up to 2 days.

To cook dinner the croquetas, warmness the oil in a long, deep heavy-based pan, no more than half-complete, to 190C (use a thermometer, or drop in a chunk of bread; it should turn golden in approximately 35 seconds), or use a deep-fat fryer. The lower half of the croquetas into the new oil, and prepare dinner for about 2–three minutes, till golden and crisp.

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Remove from the new oil with a slotted spoon and drain on kitchen paper. Repeat with the last croquetas. Serve hot with the jalapeño mayonnaise.

Note: You’ll become with a very distinctive flavor and textured filling, however, if you want the sound of this recipe and want a faster version, you may use tinned tuna instead of salt cod. Ideally, use tuna in water as opposed to oil and drain it properly, supplying you with a complete of 500g of fish. Mix with the cooked mash, parsley, and pepper. A proper pinch of salt may also be wished, and a few grated lemon zest too. Shape into croquetas and cook as above.

Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

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