Crispy Salt Cod Bolinhos
Indulge in the delicious crunch of these Crispy Salt Cod Bolinhos, inspired by traditional Brazilian bar snacks but refined through the culinary artistry of Daniel Boulud. Each croquette is perfectly golden on the outside, while remaining irresistibly fluffy and flavorful on the inside. Flaked salt cod is combined with creamy Yukon Gold potatoes and aromatic herbs, delivering a delightful blend of textures and tastes. Enhanced with a hint of heat from Scotch Bonnet pepper and a fresh touch of cilantro, these appetizers are perfect for gatherings or as a satisfying lunch. Serve with a squeeze of fresh lemon or a side of zesty tomato sauce to elevate your snacking experience!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Salt cod fish
1/2 lb (rinsed (skinless, boneless))
Milk
1 cup
Fresh thyme sprigs
2
Bay leaf
1
Garlic cloves
8 (3 smashed, 5 minced)
Yukon Gold potato
1 lb (peeled and cut into 2-inch chunks)
Extra-virgin olive oil
1 tablespoon
Large shallot
1 (minced)
Chopped cilantro
3 tablespoons
Hot pepper (Piment d'Espelette or Scotch Bonnet)
1 teaspoon (seeded & minced)
Large egg yolk
1
Large eggs
3
All-purpose flour
1 cup
Fine breadcrumbs
1 1/2 cups
Vegetable oil
(for frying)
Lemon wedge
(for serving)
Instructions
1
Soak the salt cod in a medium bowl with cold water for 24 to 48 hours, changing the water at least three times during soaking. This process helps to remove excess salt from the fish making it tender and ready to use.
2
After soaking, drain the salt cod and place it in a large saucepan. Add the milk, thyme sprigs, bay leaf, and three smashed garlic cloves.
3
Pour enough water over the mixture to cover the fish by 2 inches. Simmer over low heat for 20 minutes or until the fish flakes easily with a fork.
4
Using a slotted spoon, transfer the cooked fish to a plate and allow it to cool before flaking it with two forks.
5
In the same saucepan, add the potato chunks and simmer until tender, approximately 10 minutes. Once cooked, use a slotted spoon to transfer the potatoes to a large bowl, adding 2 tablespoons of the cooking liquid. Mash the potatoes into a coarse puree.
6
In a small skillet, heat the olive oil over moderate heat. Add the minced shallot and remaining minced garlic and sauté until softened, about 4 minutes.
7
Combine the garlic-shallot mixture with the mashed potatoes in the bowl, then fold in the flaked salt cod, chopped cilantro, hot pepper (Piment d'Espelette or Scotch Bonnet), and egg yolk until well blended.
8
Refrigerate the mixture for at least 30 minutes to allow the flavors to meld and make shaping easier.
9
In a shallow bowl, beat the remaining eggs with 1 teaspoon of water. Place the flour and breadcrumbs in separate shallow bowls. Line a baking sheet with wax paper.
10
Form the chilled salt cod mixture into 1-tablespoon-sized balls. Dredge each ball in flour, dip in the beaten eggs, and then coat with breadcrumbs, ensuring they're well-covered.
11
Arrange the prepared croquettes on the wax-lined baking sheet and return them to the refrigerator for about 10 minutes to firm up.
12
In a large, deep skillet, heat vegetable oil over medium-high heat until shimmering. Working in batches, fry the croquettes until golden brown all over, about 4 minutes, turning them occasionally for even cooking. Drain on paper towels once removed from the skillet.
13
Transfer the golden brown croquettes to a serving platter and serve with lemon wedges and a side of tomato sauce for dipping. Enjoy these salty, savory bites!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Salt Cod Bolinhos?
They are traditional Brazilian bar snacks, often referred to as salt cod croquettes, that feature a crispy exterior and a fluffy, flavorful interior.
How long should I soak the salt cod before cooking?
The salt cod should be soaked in cold water for 24 to 48 hours.
How often should the soaking water be changed?
You should change the soaking water at least three times during the process to effectively remove excess salt.
What ingredients are used to simmer the fish?
The fish is simmered with milk, thyme sprigs, a bay leaf, and smashed garlic cloves.
How do I know when the salt cod is finished simmering?
The fish is ready when it flakes easily with a fork, which typically takes about 20 minutes over low heat.
What type of potatoes are best for Bolinhos?
Yukon Gold potatoes are recommended because they create a creamy and smooth mash.
How should the potatoes be prepared?
The potatoes should be peeled, cut into 2-inch chunks, simmered until tender, and then mashed into a coarse puree.
Should I add any liquid to the mashed potatoes?
Yes, you should add 2 tablespoons of the fish cooking liquid to the potatoes while mashing them.
What aromatics are sautéed for the mixture?
Minced shallots and garlic are sautéed in extra-virgin olive oil until softened.
Which herbs provide the fresh flavor in this recipe?
Fresh chopped cilantro is folded into the potato and fish mixture.
What kind of pepper adds heat to the recipe?
You can use either Piment d'Espelette or a seeded and minced Scotch Bonnet pepper.
Is an egg used in the potato-fish mixture?
Yes, one large egg yolk is blended into the mixture to help bind it.
Why does the mixture need to be refrigerated before shaping?
Refrigerating for at least 30 minutes allows the flavors to meld and makes the mixture easier to shape into balls.
What size should the bolinhos be?
The mixture should be formed into 1-tablespoon-sized balls.
What are the three steps for dredging the croquettes?
First, dredge in all-purpose flour; second, dip in beaten eggs; third, coat thoroughly with fine breadcrumbs.
Do the croquettes need to rest after being breaded?
Yes, they should be refrigerated for about 10 minutes on a wax-lined baking sheet to firm up before frying.
What kind of oil should I use for frying?
Vegetable oil is used for frying the croquettes.
How long does it take to fry the bolinhos?
They take about 4 minutes to fry until golden brown all over.
Should the bolinhos be fried all at once?
No, you should work in batches to ensure they cook evenly and the oil temperature stays consistent.
How do you ensure the croquettes are evenly golden?
Turn them occasionally while they are frying in the deep skillet.
What should I do with the croquettes once they are fried?
Drain them on paper towels to remove excess oil before serving.
What are the recommended garnishes for serving?
Serve them with fresh lemon wedges for a zesty squeeze.
Is there a specific dipping sauce suggested?
A side of zesty tomato sauce is recommended for dipping.
Who is the culinary inspiration behind this version of the recipe?
This recipe is refined through the culinary artistry of Daniel Boulud.
What is the texture of a properly cooked Bolinho?
It should be perfectly golden and crunchy on the outside while remaining fluffy on the inside.
Can I use skin-on salt cod?
The recipe specifies using skinless and boneless salt cod for the best results.
How many eggs are needed for the breading process?
You will need 3 large eggs beaten with a teaspoon of water for the dredging station.
How much salt cod is required for this recipe?
The recipe calls for 1/2 pound of salt cod fish.
What kind of breadcrumbs are best?
Fine breadcrumbs are used to achieve a consistent and crispy crust.
Are these suitable for a party?
Yes, they are described as perfect appetizers for gatherings or as a satisfying lunch snack.