CODFISH CROQUETTES (Cotolette di Baccala)

Ingredients

• 1 lb Salt codfish
• 2 Anchovies
• 1 sprig Fresh parsley
• 1/4 cup Grated cheese (Quantity estimated (not specified in original recipe))
• 2 Eggs
• 1/2 cup Breadcrumbs
• 1 tablespoon Butter
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 2 cups Vegetable oil (For frying. Quantity estimated (not specified in original recipe))
• 1 cup Tomato sauce (For serving. Quantity estimated (not specified in original recipe))
• 4 Lemon wedges (For garnish. Quantity estimated (not specified in original recipe))

Instructions

1. 1Flake the salt codfish and place it in a pot with cold water. Bring to a boil, then remove from the heat and drain. This process helps to remove excess salt.
2. 2Clean the anchovies and chop them finely. Chop the codfish and parsley. In a bowl, combine the flaked codfish, chopped anchovies, and parsley. Add the grated cheese, and pepper. In a separate bowl, moisten the breadcrumbs with the melted butter. Mix the breadcrumbs with the other ingredients.
3. 3Form the mixture into small croquettes. Dip each croquette into beaten egg, then coat with breadcrumbs. Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Fry the croquettes in the hot oil until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
4. 4Serve the codfish croquettes hot with tomato sauce or garnish with lemon wedges.