12937 Potato and Salt Cod Croquettes Serves 8 Wed Aug 06 08:12:27 -0700 2008 Tue Feb 03 02:25:16 -0800 2009 Licensed http://www.chow.com/recipes/12937 Tue, 03 Feb 2009 10:25:16 GMT Salt cod fritters are the most popular of the salgadinhos (small salted things). They are served with drinks at bars and are commonly found at street vendor stalls all over the country. Dried, salted codfish was imported to Brazil by the Portuguese and has been popular for more than four hundred years, although lately its high cost has discouraged some from using it. As a result, resourceful Brazilians have begun to prepare the local catch in this fashion, calling it bacalhau brasiliero (Brazilian salt cod), or bacalhau do pobre (poor man's salt cod). For the novice, these fritters are the perfect introduction to salt cod, since they have such a subtle flavor. Boliñhos de bacalhau are a common dish for local chefs to experiment with by adding different herbs, spices, and other flavorings. Shredded, cooked chicken meat can be substituted for the salt cod in this recipe to reduce cost. The fritters are usually served with a malagueta chile sauce on the side.

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  • Rinse the pieces of salt cod under cold running water. Soak in water, refrigerated, overnight, changing the water periodically. Discard the soaking liquid and rinse the cod in cold water. (The salt cod can be prepared 1 day in advance.)
  • Simmer the reconstituted salt cod in water for 15 minutes. Drain and remove the skin. Allow to cool enough to handle, then shred the fish with your hands, feeling for and removing any bones.
  • Pulse the fish in a food processor.
  • Combine all of the ingredients and mix thoroughly. Adjust for salt, keeping in mind that some saltiness always remains in reconstituted salt cod.
  • Divide the mixture into 16 balls, flattening them slightly. Allow the croquettes to rest for 1 hour, refrigerated, covered with plastic film.
  • Fry the croquettes in oil heated to 355°F [180°C], turning them when slightly golden on 1 side. Remove with a slotted spoon and drain on paper towels. Keep warm until all are cooked.
  • Serve 2 per person, warm, with a side dish of peppery sauce with okra (môlho de nagó) or tomato sauce.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 pounds [900 g] salt cod (dry weight)

    ]]>     1 pound [450 g] potatoes, peeled, cubed, boiled, and mashed

    ]]>     ⅓ cup [80 mL] parsley, chopped

    ]]>     ⅔ cup [160 mL] onion, chopped

    ]]>     3 garlic cloves, minced

    ]]>     Salt, if necessary, and black pepper to taste

    ]]>     1⅓ cups [320 mL] milk

    ]]>     ⅓ cup [80 mL] all-purpose flour

    ]]>     ½ teaspoon [3 mL] grated nutmeg

    ]]>     1 teaspoon [5 mL] paprika

    ]]>     4 eggs, beaten

    ]]>     Oil, for deep-frying

    ]]>     Peppery sauce, for side dish

    ]]>     Tomato sauce, for side dish

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