in Portugal

Bacalhau croquettes

updated

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Ingredients for 4 servings:

  • 500 g fish (stockfish)
  • 500 g potatoes
  • 1 onion(s)
  • salt and pepper
  • 1 egg(s)
  • breadcrumbs
  • Olive oil, for frying
  • Milk
  • butter

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Stockfish croquettes

Soak the stockfish for 24 hours, dry, and simmer in a little water over low heat. Remove any skin and bones. Mince the fish. Boil and mash the potatoes. Knead the fish with an equal amount of mashed potatoes and very finely chopped onion, browned in butter. Add a little milk if desired. Season with salt, pepper, and butter, and chill. Use two spoons to form small croquettes, then roll them in breadcrumbs, beaten egg, and more in breadcrumbs until well coated. Fry in very hot oil. Serve hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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