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Bacalao croquettes with aioli
Bacalao croquettes with aioli
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Prep Time:
1650 minutes
Cook Time:
25 minutes
Total Time:
1675 minutes
Savor these gourmet fish cakes with zesty garlic lemon allioli for a delightful appetizer.
Ingredients:
  • 250g bacalao (dried salted cod) (see note)
  • 1 fresh bay leaf
  • 500ml water
  • 625ml milk
  • 40g butter
  • 40g plain flour
  • 125ml fish stock
  • 1 tsp grated lemon rind
  • Pinch of grated nutmeg
  • 20.00 ml chopped chives
  • 75g plain flour
  • 1 egg, lightly whisked
  • 135g breadcrumbs
  • Vegetable oil, to deep-fry
  • Lemon wedges, to serve
  • 2 egg yolks
  • 250ml olive oil
Instructions:
  • In a bowl, submerge the cod in water and refrigerate for 24 hours, refreshing the water 4 times.
  • Start by draining the cod and then placing it in a saucepan along with the bay leaf, water, and 2 cups (500ml) of milk. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 10 minutes. After simmering, drain the cod and allow it to cool. Remove and discard the skin and bones, then finely flake the flesh before placing it in a bowl.
  • In a saucepan over medium heat, melt the butter until foamy. Stir in the flour and cook for 30 seconds until bubbling. Slowly pour in the combined stock and remaining milk, stirring continuously for 2 minutes until the mixture thickens and boils. Add the cod, lemon zest, and nutmeg, cooking for an additional 2 minutes until thickened. Season with salt and pepper, then add the chives and stir. Remove from heat and transfer to a container. Chill in the fridge for 2 hours until set.
  • For the allioli, blend egg yolks and garlic in a food processor until combined. Slowly pour in oil with motor running until mixture thickens. Mix in lemon juice, salt, and pepper until smooth.
  • Take the cod mixture and shape it into 8 log shapes. Dust them with flour, then dip each croquette in egg and coat evenly in breadcrumbs. Place the croquettes on a tray, cover, and refrigerate for 1 hour to set.
  • Heat vegetable oil in a deep frying pan until it reaches a 7cm depth on high heat. (Oil is ready when a cube of bread turns golden in 15 seconds.) Fry half the croquettes, turning occasionally, for 2 minutes until golden brown. Transfer to a plate lined with paper towel using a slotted spoon. Repeat with the remaining croquettes. Serve promptly with lemon wedges and allioli.

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