@erekasfood: BAKED POTATO & BACCALA CROQUETTES is the 2nd course to my FEAST OF THE SEVEN FISHES Christmas Eve dinner. Baccala is a dried fish, preserved in salt that dates back to the day when there was no refrigeration. YES you can sub the cod for CRAB MEAT or any other cooked flakey fish, I use baccala because it is a tradition in our family to eat baccala on Christmas Eve. You can make the croquettes ahead of time and bake day of. Makes approximately 25 croquettes Potato & Baccala Mixture 1 lb baccala, salt cod OR LUMP CRAB MEAT 1.25 lb yukon gold potatoes 1/3 cup fresh chopped parsley 1/2 tsp salt 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp pepper 2 eggs whisked Breadcrumb Mixture 1 cup panko breadcrumbs 1/2 tsp salt 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp pepper 2 tbsp melted butter Calabrian Chili Pepper Mayo Dip 1/3 cup mayo 1.5 tbsp Calabrian chili pepper Juice from 1/2 lemon -Preheat oven to 450F.
-Line 2 baking sheets with parchment paper. -Soak baccala in unsalted water for 48 hours. During the day, change water every 3 hours. This step is a must. If you don’t, the baccala will be too salty. -Bring a large pot of unsalted water to a boil. Add baccala and cook for 15 minutes. -Boil potatoes, peel and run through the ricer or mash very well. -In a large bowl, combine all of the potato mixture ingredients. -In a medium sized bowl, combine all of the breadcrumb mixture ingredients. -Roll the potato mixture into 1.5 inch balls, coat them in the breadcrumbs and place onto the baking sheet. -Bake for 20 minutes or until the croquettes are golden brown. -While the croquettes bake, mix together all of the ingredients for the Calabrian chili pepper mayo. -Serve warm with dip.

Ereka Vetrini

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Region: US

Sunday 18 December 2022 21:08:13 GMT