The crunchy outer shell of these tiny bits of goodness give way to a creamy filling that’s piping hot. Be generous with the aioli, and serve with an acidic salad on the side.
Yield: 6 servings
In a medium bowl, add yolks, mustard, lemon juice, and a healthy pinch of salt. Slowly drizzle in 1 cup oil, whisking constantly, until mixture has emulsified. When all oil has been added, whisk an additional 15 seconds. Add garlic and mix well. Cover and set aside.
In a large bowl, cover cod with cold water, wrap with Saran, and refrigerate for 24 hours. (Over the course of 24 hours, change the water 4 or 5 times.) Drain the cod, place in a saucepan, and cover with cold water by at least 2 inches. Bring to a simmer, and remove from heat. Drain cod, flake it, and place it into a large bowl.
In a medium saucepan, cover potatoes with cold water and bring to a boil. Cook until potatoes are tender, about 20 minutes, and drain. Pass potatoes through a ricer and add to cod. Add 1 tablespoon oil, shallots, garlic, and parsley. Mix well, and season with salt and pepper.
Roll cod mixture into 1/2-inch balls. Dip croquettes into flour, then egg. Allow excess egg to drip off, then place in breadcrumb mixture so that they are evenly coated.
Heat 2 inches of oil in a sauté pan. When temperature of oil reaches 365˚F, add croquettes. Cook until golden brown, turning occasionally, about 2-3 minutes. Remove from oil and drain on paper towels. Serve immediately with aioli.
