Codfish Rissoles

Neuza Costa

12 May, 2023

These snacks are always very appreciated for appetizers, parties, or for a meal.
They can be found in any supermarket, but they can't compare to the homemade ones.
You can make the rissoles in normal size or miniature for parties.
If you want, you can use less noble parts of the cod such as the tail and belly, but they will not be as tasty.
If you wish, you can use the filling to make crepes and even bread them. For that, consult our simple crepe recipe.

Ingredients

• 2 loins of soaked cod
• 1 bay leaf
• 100 g (0.22 lb or 3.53 oz) of butter
• 1 large chopped onion
• 4 chopped garlic cloves
• 125 g (0.28 lb or 4.4 oz) of all-purpose wheat flour
• 400 ml (14.1 fl oz) of milk
• Chopped parsley
• Pepper
• Nutmeg
• Salt
• Lemon juice
• 450 g (0.99 lb or 15.87 oz) of all-purpose wheat flour
• Water
• 100 g (0.22 lb or 3.53 oz) of butter
• 2 lemon peels
• Flour for sprinkling
• 2 to 3 eggs
• Breadcrumbs
• Oil for frying

Instructions

1. 1
   In a pot with enough boiling water to cover the cod, add the bay leaf and the cod.
   After it starts to boil, let it cook for 5 minutes.

   Mark as done
2. 2
   After the cod is cooked, remove it with a slotted spoon to a plate and let it cool.
   Reserve the cod water.

   Mark as done
3. 3
   Clean the cod of skins and bones and shred.

   Mark as done
4. 4
   In a saucepan, bring 100 g (3.52 oz) of butter, onion, and garlic to a heat.
   Stir and let it sauté without browning.

   Mark as done
5. 5
   Add 125 g (4.4 oz) of flour to the sautéed mixture.
   Stir very well and gradually, add 650 ml (22.9 fl oz) of cod boiling water.
   Also add 200 ml (7 fl oz) of milk.
   When the cream starts to boil, add the flaked cod. Mix well, cover, and cook over medium heat for about 15 minutes.

   Mark as done
6. 6
   Check the salt seasoning.
   Season with pepper and nutmeg.
   Add a little lemon juice to taste and chopped parsley.
   Stir everything very well and remove from the heat.

   Mark as done
7. 7
   Make the dough. In a wide saucepan, bring 450 ml (15.8 fl oz) of water and 200 ml (7 fl oz) of milk to heat.
   Add the lemon peels and 100 g (3.52 oz) of butter.
   Season with a few pebbles of salt.
   When it starts to boil, remove the lemon peels and all at once add the 450 g (15.87 oz) of flour.
   Stir energetically until the dough is homogeneous, makes a ball, and peels off the bottom of the saucepan.

   Mark as done
8. 8
   Sprinkle the countertop with flour. and place the dough on top.
   Let it cool until the dough is warm.

   Mark as done
9. 9
   Knead a little until the dough is smooth.
   With a knife, cut small portions of dough.
   With a rolling pin, stretch the dough, making sure it is neither too thick nor too thin.
   In the center of the dough, place 2 teaspoons of filling.
   Fold the dough and with a glass, cut it into the shape of a rissole.
   With the tips of your fingers, press the edge of the rissole well to make sure it is well sealed.
   Place the rissoles on a tray sprinkled with flour.
   Repeat the process until all the ingredients are used up.
   If you want, you can make miniature rissoles with smaller glasses.

   Mark as done
10. 10
    Break 2 eggs into a plate and beat very well with a fork.
    Pass the rissoles through the beaten egg and drain well.
    Then, pass them through breadcrumbs.
    If you don't want to use all the rissoles at once, you can freeze them after breading.

    Mark as done
11. 11
    Fry the rissoles in hot oil on both sides until they are golden brown.
    After the rissoles are fried, remove them with a slotted spoon to a plate with absorbent paper.

    Mark as done

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