Salted Pollock Croquettes

Salted Pollock Croquettes

Growing up fish sticks with ketchup was my only source of seafood. No amount of cajoling could get me to try anything new. Thanks goodness that has all changed and as an adult I’ve grown to love all types of seafood. In fact in a few weeks we leave for Oregon, where we spend our summers. We stay in a small coastal town with each restaurant touting that they make the best clam chowder and fish and chips. A few weeks ago I was contacted by a representative of CFE, (Canadian Fish Exporters, Inc) to participate in their International Saltfish Blogger Recipe Challenge. I happily accepted. You can read about the contest here. I’m always up for a new food challenge. I received salted pollock an ingredient that I’ve never worked with before so a little research was needed.

BacalaRico

Salted Pollock is a white fish that has been cured with dry salt to preserve it. This preservation method is one of the oldest in the world. Back in the day this technique kept fish available year round without the need for refrigeration. Another benefit is that it preserves many nutrients and some might even go as far to say the end result is tastier. Before salt pollock can be cooked it must be rehydrated and desalted. To accomplish this you should soak the fish in cold water for three days, changing the water two to three times a day.

For today’s recipe I prepared a pollock croquette. It’s crisp on the outside and pillowy soft on the inside. It’s a mixture of salted pollock and potatoes with lemon zest and herbs. The fish was simmered in a milk and water bath with herbs and spices and then shredded.

shredded fish

Mashed Yukon potatoes were combined with the fish and the juice and zest of a lemon and scallions. The mixture was formed with a tablespoon and then rolled in flour, egg and panko. The flavor was delicious, I hope you enjoy these croquettes as much as we did. I served these with lemon wedges and a horseradish cocktail sauce. Perfect appetizer for games and parties.

yield: 20 to 22 pieces, depending on the sizeAuthor: Cheriprint recipe

Salted Pollock Croquettes

INGREDIENTS:

• 12 ounces Bacala Rico choice boned salted pollock fillets
• 2 cups milk
• 1 medium onion, cut into large pieces
• 8 sprigs thyme
• 2 bay leaves
• 4 cloves garlic, 2 smashed, 2 minced
• 8 black peppercorns
• 1 pound Yukon potatoes, peeled and cubed
• 3 eggs, divided
• 1 medium shallot, minced
• 2 scallions, sliced thin
• 3 lemons, 1 zest and juice, 2 cut into sliced for serving
• 1 cup flour
• 1 1/2 cups panko
• Vegetable or canola oil

INSTRUCTIONS:

1. Drain and rinse the pollock. Place in a large saucepan with milk, onion, thyme, bay leaves, garlic and peppercorns. Add just enough water to cover fish over a few inches. Bring to a boil then reduce heat to a simmer. Cook for 20 to 25 minutes, until fish breaks apart and is easy to flake, drain mixture, place fish on a plate and shred using two forks.
2. Meanwhile cook potatoes in boiling water until tender, about 15 minutes, drain and mash.
3. In a small skillet sauté shallot until tender about 8 to 10 minutes, add minced garlic and stir continuously 1 more minute. Mix together mashed potatoes with 1 beaten egg, scallions, pollock and lemon zest.
4. Refrigerate mixture until chilled, about 3 to 4 hours.
5. When chilled use tablespoon to form into balls or sticks.
6. Set up a work station with 3 bowls, one with the flour, one with the 2 beaten eggs, and the third with the panko. Now roll them one by one into the flour, then the eggs and then the panko and set them on a prepared tray (wax paper works well here).
7. In a deep skillet on medium-high heat add about an ½ inch of oil. When oil is hot add 4 to 5 sticks at a time and cook until golden brown about 3 to 4 minutes. (you can tell when oil is hot it almost shimmers).
8. Set on paper towel to drain and repeat with remaining oil and croquette mixture.
9. Serve with lemon slices and cocktail sauce or dipping sauce of your choice.

Created using The Recipes Generator

CFE International offers a number of brands of salt fish: Buena Ventura, Cristobal, BacalaRico, and Isla Brisa. You can find BacalaRico pollock at the Los Altos Ranch Markets here in Arizona.

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