Mouthwatering Portuguese Taste: Bacalhau Croquettes With Garlic Aioli
Discover the ultimate in taste and texture with these delectable Portuguese Bacalhau Croquettes with Garlic Aioli. This gourmet appetizer is perfect for a special event or a casual gathering, and our recipe offers a cinematic plating experience. Enjoy the mouthwatering flavors of Portugal right at home with this advanced-level dish that's sure to impress your guests.
Allergens
Fish, Milk, Eggs (in mayonnaise)
Ingredients
- 14 oz (400 g) salted codfish (Bacalhau), soaked overnight and flaked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup (80 ml) white wine
- 1/2 cup (100 g) all
- purpose flour
- 1 cup (240 ml) whole milk
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying Garlic Aioli:
- 1/2 cup (120 g) mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- In a large pan, sauté onion and garlic in olive oil until translucent. Add the flaked salted codfish and cook for 5 minutes.
- Deglaze with white wine and simmer for another 5 minutes. Remove from heat and let it cool slightly.
- Transfer the mixture to a large mixing bowl, add flour, milk, paprika, salt, and pepper. Mix well until you achieve a smooth consistency.
- Chill the mixture in the refrigerator for at least 1 hour.
- Once chilled, form the croquettes using an ice cream scoop or your hands, ensuring they are compact and round.
- Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry the croquettes in batches until golden brown on all sides. Drain them on paper towels.
- In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix well and set aside.
Chef’s Insight
The secret to perfect croquettes is the right balance of seasonings and the chilling process.
Notes
For a spicy kick, add cayenne pepper to the croquette mixture.