Cod Croquettes

Photo: Euclydes Antonio dos Santos Filho

Ingredients

cup Desalted cod boned and skinned

2 tablespoons Olive oil

4 tablespoons Flour slightly rounded tbs

cup Minced onion

2 tablespoons Chopped parsley

cup Cold milk

1 Egg separated

cup Olive oil for frying

5 tablespoons Dry bread crumbs

2 tablespoons Flour

Preparation

Cook minced onion slowly in 2 tablespoons olive oil in a saucepan. When onion is golden, add cod squeezed of liquid and cut into small pieces. After all remaining liquid has cooked out, stir in chopped parsley and 4 rounded tablespoons flour. When mixture is entirely dry, remove from stove and stir with a wooden spoon while gradually adding 1 1/2 cups cold milk. Return pan to fire and cook over moderate heat 20 to 30 minutes until there is no taste of raw flour and mixture is a thick paste. You will have to stir more and more frequently to prevent sticking as the paste

Stir egg white just enough to blend. Spread mixture of bread crumbs and flour on plate, board, or table. With wet hands, make evenly shaped small croquettes out of the dough, dipping each in the egg white, then rolling it in the mixture of bread crumbs and flour.

In a skillet, heat enough olive oil to cover pan to a depth of 1/4-inch (1/2 to 3/4 cup). Fry croquettes gently, taking care to brown them evenly. Remove, drain on paper, and serve.

Comments: Unlike most foods, these are best served warm, not hot. Bite-size croquettes served on toothpicks are excellent with cocktails.