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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Croquettes de Morue
Salt Cod Fritters Share 
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  1. 500 grams salt cod fillet

  2. 500 grams potatoes

  3. 2 eggs

  4. 60 grams grated cheddar cheese

  5. 35 grams butter

  6. 100 ml milk

  7. 1 tablespoon finely chopped parsley

  8. 1 lemon

  9. Salt and pepper to taste

  10. Flour for coating

  11. Breadcrumbs for coating

  12. Vegetable oil for deep frying

  13. Lettuce for garnish

salt cod la morue 

croquette de morue 


  1. Soak the cod in cold water, drain and replenish at intervals to wash away the salt. Approximately 3 soakings over 1 hour depending on the saltiness of the salt cod. Rinse well under running cold water and drain. Put aside.

  2. Cook the potatoes  in salted water (1 teaspoon salt) for 25 minutes or until cooked. Allow to cool, peel them and put aside. Mash to a uniform consistency.

  3. Poach the salt cod fillet for 4 minutes. Drain, remove any bones and skin, flake with a fork and break into small pieces suitable for incorporation with the mashed potatoes. Add the boiled potatoes and mash the two together to make a uniform, but not too fine mash. Season with salt (if necessary) and pepper to taste. Take it easy with the salt as the salt cod is already salty. Mix well together.

  4. Place the salt cod and potato mash, butter and milk in a saucepan. Cook over low heat. Stir continuously until the mash thickens. Remove from the heat and allow to cool.

  5. Add the finely chopped parsley, grated cheese and the egg. Mix well together. Taste and adjust seasoning if necessary. Cover and allow to stand for 20-30 minutes.

  6. Place the flour in a dish, a beaten egg in another and the breadcrumbs in a third dish.

  7. Form the salt cod potato mixture into croquettes (ball shaped 3-4 cm in diameter). 

  8. Heat the oil in the frying in sufficient quantity for deep frying.

  9. Take one croquette ball, roll in the flour, then into the beaten egg, allow surplus egg to drip off. Then roll into the breadcrumbs, shake off any excess crumbs, then gently place into the hot oil. Allow to cook until for 1-2 minutes or until light golden in colour. Drain on absorbent paper and serve over a lettuce bed with lemon wedges,

  10. Enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.