Salted Cod Croquettes with Sriracha Aioli, XO Sauce, and Crispy Ginger

Photography By Cayla Zahoran | December 01, 2013

Ingredients

  • 2 pounds russet potatoes
  • 1 pound salted cod
  • Milk
  • ¼ cup cilantro, chopped
  • 2 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 4 tablespoons sour cream
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Vegetable oil
  • 1 cup Japanese light mayo
  • 1⁄4 cup Sriracha
  • 1 cup Korean chili paste
  • 4 cloves garlic, peeled
  • 1⁄4 cup Tamari soy
  • 2 ounces dried scallops
  • 2 ounces ginger

Instructions

Boil the washed potatoes until fork tender. Mash and set aside.

Cook the salted cod in milk over medium heat until it falls apart. For the croquettes, mix cooked cod with potatoes, cilantro, eggs, salt, black pepper, paprika, and sour cream.

Roll the ingredients into round, egg-sized balls. Crust them by dredging in flour, dipping in lightly whisked egg, and coating with panko breadcrumbs.

Fry in vegetable oil at 350oF for 6-8 minutes. Set aside on paper towels.

TO MAKE THE SRIRACHA AIOLI: Mix Japanese light mayo and Sriracha.

TO MAKE THE XO SAUCE, blend Korean chili paste, garlic, Tamari soy, and dried scallops.

Julienne ginger, and fry at 350oF until crispy.

Serve the croquettes with the XO sauce and Sriracha aioli on the side, and the crispy ginger on top.


Recipe by Roger Li, Executive Chef at Tamari.
Tamari, 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Dr., Warrendale. 724.933.3155. tamaripgh.com.

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Ingredients

  • 2 pounds russet potatoes
  • 1 pound salted cod
  • Milk
  • ¼ cup cilantro, chopped
  • 2 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 4 tablespoons sour cream
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Vegetable oil
  • 1 cup Japanese light mayo
  • 1⁄4 cup Sriracha
  • 1 cup Korean chili paste
  • 4 cloves garlic, peeled
  • 1⁄4 cup Tamari soy
  • 2 ounces dried scallops
  • 2 ounces ginger
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