|Boned skinned desalted cod||3⁄4 Cup (12 tbs)|
|Olive oil||2 Tablespoon|
|Flour||4 Tablespoon (slightly rounded tablespoon)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||5 Tablespoon|
|Flour||2 Tablespoon (for rolling croquettes)|
|Olive oil||3⁄4 Cup (12 tbs) (For frying)|
Cook minced onion slowly in 2 tb olive oil in a saucepan.
When onion is golden, add cod squee2ed of liquid and cut into small pieces.
After all remaining liquid has cooked out, stir in chopped parsley and 4 rounded tb flour.
When mixture is entirely dry, remove from stove and stir with a wooden spoon while gradually adding 1 1/2 cups cold milk.
Return pan to fire and cook over moderate heat 20-30 minutes until there is no taste of raw flour and mixture is a thick paste.
You will have to stir more and more frequently to prevent sticking as the paste thickens.
Remove from fire, blend in an egg yolk (reserving the white for later use), and allow to cool thoroughly.
This much can be prepared in advance, even the previous day.
Stir egg white just enough to blend.
Spread mixture of bread crumbs and flour on plate, board, or table.
With wet hands, make evenly shaped small croquettes out of the dough, dipping each in the egg white, then rolling it in the mixture of bread crumbs and flour.
In a large skillet, heat enough olive oil to cover the pan to a depth of 1/4 inch (1/2-3/4 cup).
Fry croquettes gently, taking care to brown them evenly.
Remove, drain on paper, and serve.
NOTE: Unlike most foods, these are best served warm, not hot.
Bite-size croquettes served on toothpicks are excellent with cocktails.