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Medium
By Alastair Little and Richard Whittington
Published 1995
These croquettes can be made using unsalted cod, but a couple of hours’ salting in the refrigerator followed by 30 minutes’ desalination in running water does wonders for the depth of flavour.
You can either deep- or shallow-fry. The advantages of the former method are speed - they cook at 180°C/350°F in 3-4 minutes - and uniformity of crispness in the finished coating. The latter is marginally less calorific, but takes 10—15 minutes and it is more difficult to turn the cylinders wi