SALT COD CROQUETTES
6 servings
Please read about Deep-Frying.
Prepare the mixture for:
- Brandade de Morue, reducing both the cream and olive oil to ¼ cup
Mix in:
- 2 large eggs
Shape the mixture into 2-inch balls with an ice cream scoop or 2 spoons (using about 2 tablespoons of the mixture for each croquette), place on a baking sheet lined with parchment paper, and refrigerate while the oil heats.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:
- 2 inches vegetable oil
Roll the cod balls in:
- 1 ½ cups fine dry bread crumbs
Fry the croquettes in batches, without crowding, until golden brown and cooked through, about 4 minutes. Drain on paper towels and serve with:
- Aïoli
- Lemon wedges