Bacalao, or salt cod, is popular throughout Spain. those tasty croquetas have a crisp shell and creamy indoors, an ideal tapa with a glass of wine or beer. los angeles Tienda offers desalted bacalao portions best for this recipe.
INGREDIENTS
- 4tbsp Spanish extra virgin olive oil
- 4tbsp butter
- 2cups flour
- ¼ cup cornstarch
- 1quart milk
- 250grams Salt cod, diced (cod should be desalted)
- 1tsp oregano
- 1tsp salt
- zest of 1 lime
- 1onion, diced
- 4eggs
- 2cups flour
- 3cups bread crumbs
- Frying oil
- Pastry bag
- Alioli sauce
DIRECTIONS
- In a small bowl, blend the cornstarch in ¾ cup of the milk and set apart.
- put together a baking sheet tray with at least a one inch edge. A cookie sheet works excellent.
- In a saucepan, heat the milk with oregano and zest of lime and set aside or maintain on low warmth until needed.
- heat a medium sized pot over med-low warmth, upload the butter and olive oil and sauté the onions until smooth and translucent. add cod and lightly sauté 1-2 mins.
- add the flour to the pot and mix to shape a roux. Pour the milk slowly and mix with a whisk. add the cornstarch aggregate. mix nicely and cook over low heat for 5 minutes. Then pour onto the baking sheet tray and spread it out frivolously. let cool for one hour, exposed.
- Fill a pastry bag with the cooled aggregate and cut off the end of the bag to make a 1 inch hole. put together your 2nd sheet tray with about ½ inch layer of flour. Pipe a long tube of aggregate onto the tray and continue until you have got piped all the aggregate onto the tray and you've got about 5-6 tubes.
- reduce into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a touch water and unfold breadcrumbs on a cookie sheet or shallow dish. Dredge every croquette inside the egg aggregate, then the breadcrumbs and place on a smooth tray.
- Fill a heavy pot with sufficient frying oil to be 2-three inches deep. heat to 350 F and fry until golden brown on every side. Serve warm with alioli sauce.
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