Food for thought! Again...
To my dearest friends Patricia & Marcelo, the Brazilian fever still going on and it’s all your fault… I was sitting here craving hanging out with you guys and the best I could come up with (besides browsing some websites) was to cook codfish fritters again… So here we go, second round of codfish croquettes (bolinho de bacalhau), and this time even the dogs are asking for more… I’m thinking of opening up a “botequim…” Or maybe I should join the gym instead…
XOXOXO,
Cheers
Bolinho de Bacalhau – RecipeIngredients
- 500 g (18 oz.) dried salt Cod
- 4 peppercorns
- 1 bay leaf
- 1 small onion, sliced
- 500 ml (2 cups) cooled mashed Potato
- 2 beaten eggs
- 2 tbsp. finely chopped parsley
- Vegetable oil for frying
Place salt cod in a larger bowl.
Add cold water to cover completely.
Place in refrigerator and soak for 24 hours, changing water three times.
Drain cod.
Remove any skin or bones.
Cut cod into small chunks.
In saucepan, combine 2 cups (500 mL) water, peppercorns, bay leaf and onion.
In saucepan, combine 2 cups (500 mL) water, peppercorns, bay leaf and onion.
Bring to a boil.
Reduce heat to simmer and cook for 5 minutes.
Add cod and 2 cups (500 mL) cold water.
Return to a simmer for 15 minutes.
Remove from heat.
Cover.
Cool to room temperature. (Recipe may be prepared to this point up to 24 hours ahead of serving. Store cod in liquid in refrigerator.)
Drain cod, discarding spices and onion.
Drain cod, discarding spices and onion.
In large bowl and using a fork, flake the cod.
Stir in mashed potato, eggs and parsley.
Let mixture stand for a half hour before forming fritters.
In deep fryer, bring oil to 375° F (190° C).
Form cod mixture into balls 1-1/2 inches (4 cm) across.
In deep fryer, bring oil to 375° F (190° C).
Form cod mixture into balls 1-1/2 inches (4 cm) across.
In batches, fry for 4 minutes or until golden.
Drain on paper towels. Serve hot.
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