BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SALT COD & MASHED POTATO "ARANCINI"

By:


As seen in our FEAST OF SEVEN FISHES Dec 2012. These may be passed as appetizers with aioli or bagna cada.

Ingredients:

  • 1 ½ pounds salt cod

  • water for soaking cod
  • water for poaching
  • 2 cloves garlic, paste
  • 1 pound russet potatoes, cooked, mashed while warm
  • juice of one lemon
  • nutmeg,  ground pepper, and ground coriander to taste
  • 1-2 ounce pancetta, crispy oven fried and cut into 1/4 sized pieces
  • 1 cup EVOO, warm
  • For frying
  • 2 eggs, whisked with 2 tablespoons water
  • 1 cup flour
  • 1 cup panko or dry bread crumbs
  • enough vegetable oil to float "arancini" balls to fry.

Method:

Place cod in cold water and soak for 48 hours, changing water 4 times every 12 hours. Drain; cover again with clean water and bring to a simmer;  gently poach for 8 – 10 minutes. Remove and clean away any skin and excess bones.

Warm EVOO in small sauce pan and remove from heat.

Add garlic and flake with cod using a fork to combine. Add dry mashed or ricer mashed potatoes to cod mixture; blend with a fork; slowly add heated EVOO to desired consistence. Adjust seasonings. Scoop into 1 ounce balls. Press into each ball, a piece of pancetta, maintaining round shape. Set aside.

To fry Arincini style:
Dip each ball into flour to coat; shake. Dip into egg was and coat evenly; drain. Dip into panko to coat. Hold on parchment lined sheet pan until all are done. Refrigerate the batch for about 20-30 minutes before frying.

Meantime, heat about 2 inches vegetable oil in medium pot. Heat oil to 350ºF. Fry in small batches 3-4 minutes each so the heat remains high. Remove each batch to paper towel or cooling rack to drain. Season with salt and serve immediately with aioli or bagna cada.

Chef Note: If salt preserved cod is not available, you can use fresh, and will want to adjust seasoning for salt. It most likely will need more.






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