Fried Choice Of Croquette Shrimp, / Meat, Coxinha Cod... Fish (1) Or 4 Recipe

General saute

Heat 2 tbs olive oil in a skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Shrimp filling

If making shrimp croquettes: add the chopped shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, cook 2–3 minutes until just opaque. Add 1 tbs tomato paste (optional), 1 tbs chopped cilantro, and 1 tbs parsley. Remove from heat and let cool slightly. Finely chop or pulse in a food processor to a coarse paste (not a puree).

Meat / Coxinha filling

If making meat or coxinha: in the same skillet, brown 300 g ground beef or add 300 g shredded cooked chicken. Season with 1 tsp salt, 1/2 tsp black pepper, 2 tbs tomato paste (optional), and 1/4 tsp nutmeg (optional). Add a splash of water if too dry and simmer 3–4 minutes. Stir in 2 tbs chopped parsley. Shred or chop finely so the filling is cohesive but not wet.

Cod / Fish filling

If making cod croquettes: break flaked desalted cod into the pan, heat gently for 2–3 minutes with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbs chopped cilantro and 1 tbs parsley. Ensure most moisture evaporates; allow to cool then flake finely with a fork.

Adjust texture

Taste and adjust seasoning. The filling should be well seasoned and fairly compact (not soupy). If it seems dry, add 1–2 tbs milk to bind; if too wet, simmer briefly to reduce moisture. Set filling aside to cool completely.

In a heavy saucepan, combine 3 cups water, 1 cup milk, 3 tbs unsalted butter, and 1/2 tsp crumbled stock cube (optional). Bring to a rolling simmer over medium heat.

Once simmering, reduce heat to low and add 2.75 cups all-purpose flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a smooth, gluey mass that pulls away from the sides (about 2–3 minutes).

Remove from heat and let the dough cool 5 minutes so it is warm but not scalding. Transfer to a bowl and knead briefly to make it smooth and manageable. If making coxinha-style (teardrop shape), the dough should be pliable enough to shape; if too stiff, add 1–2 tbs milk.

Divide the dough into 12 equal portions (about 60–70 g each). With oiled hands, flatten a piece into a disc in your palm (about 2–3 inches diameter). Place approximately 1.5–2 tbs of chosen filling in the center.

Enclose the filling by folding the dough around it and rolling gently to form a smooth oval or teardrop (coxinha) shape. Ensure seams are sealed so filling will not leak. Repeat with remaining dough and filling to make about 12 croquettes.

Place formed croquettes on a tray and let them rest 10 minutes to firm up slightly.

Prepare a breading station: one shallow bowl with 1/2 cup flour, one with the 3 beaten eggs, and one with 2 cups breadcrumbs/panko.

Working in batches, dredge each croquette lightly in flour, shaking off excess, dip into beaten egg, then roll evenly in breadcrumbs. For an extra-crisp shell, repeat the egg and breadcrumb step for a double coat.

Heat vegetable oil in a deep fryer or heavy pot to 175–180°C (350–360°F). Use enough oil for deep frying (croquettes should float). Fry croquettes in batches, careful not to overcrowd, for 3–4 minutes until golden brown and crispy, turning gently if needed.

Use a slotted spoon to transfer croquettes to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (100–110°C / 200–225°F) if cooking batches.

For dipping sauce: in a small bowl combine 1/2 cup mayonnaise, 1 tsp hot sauce, 1/2 tsp minced garlic, 1 tbs lime or lemon juice and 1/4 tsp salt. Mix until smooth and refrigerate until serving.

Serve croquettes hot with lemon wedges and the dipping sauce. Recommended portion: 3–4 croquettes per person as an appetizer or 6 as a main, depending on appetite.