Crocchette di Baccala
Salt Cod Croquette
Makes Approximately 30
Cod has long been a staple in the north of Italy and, as is often the case, each region or city has its own preferred method of preparation. These croquettes are a staple on the Cellar Bar menu and are so widely adored that they have developed somewhat of a cult status. The key here is the texture: you want to keep the creaminess balanced with the right amount of bite from the fish and potato. A great accompaniment is a bowl of good-quality mayonnaise with a squeeze of lemon juice stirred through.
Ingredients
1 kg baccala
2 desiree potatoes
150 ml olive oil
2 onions, finely diced
2 cloves garlic, finely chopped
300 g plain flour
300 ml milk
Cottonseed or vegetable oil, for deep-frying
Sea salt
Breadcrumb Coating
200 g plain flour
5 eggs, beaten
400 g panko breadcrumbs
Method
Soak the baccala in cold water for a minimum of 48 hours, changing the water at least four times a day to remove the salt. Drain the baccala, remove the skin and bones, then cut it into 1 cm pieces.
Put the potatoes in a saucepan of cold water. Bring to the boil, then reduce the heat to medium and simmer for about 30 minutes or until the tip of a knife can easily be inserted. Drain and leave to cool, then peel the potatoes and cut them into 1 cm pieces. Set aside.
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and fry for a few minutes or until translucent. Add the baccala and cook for 5 minutes, then add the potato and cook for a few more minutes. Add the flour and cook, stirring, for 1–2 minutes or until well incorporated, then pour in the milk and simmer gently over low heat, stirring constantly, for 5 minutes or until a thick paste has formed. Set aside to cool, then roll the mixture into golf-ball-sized balls.
Place the flour in a shallow bowl, the beaten egg in another, and the breadcrumbs in a third. Roll the baccala balls in the flour to coat, then dip into the egg and roll in the breadcrumbs to cover.
Pour oil into a deep-fryer or large heavy-based saucepan until two-thirds full and heat to 180°C. Working in batches, deep-fry the croquettes for 3–4 minutes or until golden brown. Remove and drain on paper towel, then sprinkle with sea salt and serve hot.
Any uncooked, crumbed croquettes can be frozen in an airtight container for later use. There is no need to thaw — fry them straight from the freezer.
