Croquetas de Bacalao by Migdalis Servings: 10 1 lb of bacalao 2 tablespoons of butter 1 large onion, finely chopped 1 cup flour 2 cups of milk Salt and pepper to taste Extra flour for breading Salt and pepper, to taste 2 eggs, lightly beaten Panko breading optional Vegetable oil for frying Directions: Place the cod in a large bowl and cover with plenty of cold water. Let soak for 8 hours, changing the water 3 times. Melt butter in a saucepan over medium heat, add onion and cook, stirring constantly, until it looks transparent. Stir in 1 cup flour and cook for a few minutes, stirring constantly, until lightly browned look. Add milk slowly, stirring and season with salt and pepper, and let thicken and remove from heat. Stir in shredded cod, mix well, cover and refrigerate until cooled. Remove the cod mixture from refrigerator and form patties of desired size, pass them through flour, dip them in the beaten egg and cover completely with the flour or breading Heat plenty of oil in a skillet over medium heat and fry the croquettes until golden brown on both sides.
Posted on: Sun, 22 Sep 2013 19:04:57 +0000
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