The Recipe ReDux is all about uncomplicated this month. With tax time in full swing, we’re going to give our brains a rest and share easy to prepare recipes which are light on ingredients but loaded with flavor. I’ve chosen to prepare my version of cod and shrimp croquettes. In Spain they’re called croquetas de bacalao y patata and in Portugal they’re bolinhas de bacalhau, both of which are traditionally deep fried. This version is baked to reduce the amount of oil, but pan frying with a minimal amount of oil also yields good results and better overall color.
It doesn’t take long to cook the fish and mash a couple of potatoes, but I usually plan ahead to have them available when I need them. Any firm white fish can be substituted for cod and don’t worry if you don’t have shrimp available. I’ve added them because I needed to use some I had in the freezer. Traditionally, croquettes are seasoned very simply, with some onions and parsley. If you’d like to add your own touch, feel free. We’re supposed to be relaxing our over worked brains, not fussing over a recipe that’s been prepared for centuries by home cooks on the Iberian Peninsula.
You’ll need to set up the standard breading station to make these croquettes. My tip is to divide the breading ingredients into portions in order to avoid soaking the croquettes in the egg and prevent clumping in the flour and bread crumbs.
- 1 lb cooked white fish, broken into small pieces (I used cod)
- 4 oz cooked shrimp, cut into small pieces
- 2-3 medium potatoes (fist sized), cooked and mashed (between 1 ½ – 2 cups)
- ¼ cup minced onion (I used it raw, but saute them to mellow the flavor if you prefer)
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
- 2 eggs, beaten with a little water
- ½ cup flour, seasoned with a little salt, pepper and paprika (to taste), for dredging
- 1 cup plain bread crumbs, for dredging
- cooking spray (I use olive oil in a spritzer)
- Preheat the oven to 450°F/230°C. Prepare a baking tray with cooking spray. Set up a breading station with seasoned flour, beaten egg and bread crumbs.
- Mix the fish, shrimp, onion, parsley, salt and pepper together in a large bowl. Add a tablespoon of milk if the mix doesn't hold together. Taste and adjust the seasoning before forming them into small balls or oblong shapes. You should have two dozen, depending on the amount of mix you use.
- After the croquettes have been formed, bread them by dipping first into the flour, then the egg, then the bread crumbs. Arrange on the prepared baking sheet.
- Spray the tops of the croquettes with cooking spray and transfer to the hot oven.
- Bake for 20 - 30 minutes or until they take on a nice color. Flip the croquettes once or twice and apply more cooking spray as needed.
- Serve with your favorite tartar sauce and ketchup.
We like to serve these with tartar sauce and ketchup, but barbecue sauce is good, too. Be sure to drop by and visit the other Recipe ReDux bloggers to see what simple, less ingredient meals they’re serving up!