* Exported from MasterCook *

COD CROQUETTES

Recipe By :Barbara Norman
Serving Size : 12 Preparation Time :0:00
Categories : 0-5G Low Carb Seafood Fish Flakey
Seafood Fish-Cod

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup salt cod -- boned and skinned
soak 24hrs change water often
2 tbsp olive oil
4 tbsp soy protein Isolate -- or soy flour
1/4 cup minced onion
2 tbsp chopped parsley
1 1/2 cups half and half -- 50% cream/water
1 egg -- separated
3/4 cup olive oil -- for frying
=== rolling mixture ===
5 tbsp pork rinds -- crushed
2 tbsp soy protein Isolate -- or flour

Cook minced onion slowly in 2 tablespoons olive oil in a saucepan. When onion is golden, add cod squeezed of liquid and cut into small pieces. After all remaining liquid has cooked out, stir in chopped parsley and 4 rounded tablespoons flour.

When mixture is entirely dry, remove from stove and stir with a wooden spoon while gradually adding 1 1/2 cups cold half & half. Return pan to fire and cook over moderate heat 20 to 30 minutes until there is no taste of raw flour and mixture is a thick paste. You will have to stir more and more frequently to prevent sticking as the paste thickens.

Remove from fire, blend in egg yolk (reserving white for later use), and allow to cool thoroughly. This much can be prepared in advance, even the previous day.

Stir egg white just enough to blend. Spread mixture of bread crumbs and flour on plate, board, or table. With wet hands, make evenly shaped small croquettes out of the dough, dipping each in the egg white, then rolling it in the mixture of bread crumbs and flour .



In a skillet, heat enough olive oil to cover pan to a depth of 1/4-inch (1/2 to 3/4 cup). Fry croquettes gently, taking care to brown them evenly. Remove, drain on paper, and serve.

Comments: Unlike most foods, these are best served warm, not hot. Bite-size croquettes served on toothpicks are excellent with cocktails.














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Per Serving (excluding unknown items): 264 Calories; 23g Fat (66.6% calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 1155mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4565 0

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