Big Island Salt Cod Croquettes with Red Chimichurri

• 1 Hawaiian chile pepper, seeded
• 2 garlic cloves
• 1/2 cup roasted bell peppers, chopped
• 1/4 cup extra virgin olive oil
• 1 teaspoon minced shallots
• 1 teaspoon chopped marjoram
• 1 teaspoon chopped parsley
• 1 teaspoon chopped cilantro
• 1 teaspoon red wine vinegar
• Sea salt and freshly ground white pepper, to taste

• 1 fillet salt cod
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 whole garlic clove
• 1/2 cup cooked and mashed yukon gold potatoes
• 1 egg yolk
• 1 Hawaiian chile pepper, seeded and chopped
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour, plus extra for dredging
• 1 tablespoon extra virgin olive oil
• 1 teaspoon baking powder
• 1 egg, lightly beaten
• Bread crumbs
• Vegetable or canola oil

Soak the salt cod in water in the refrigerator for 2 days or more.

To prepare the chimichurri, smash the Hawaiian chile pepper in a mortar and pestle. Add the garlic and smash until it forms a paste. Add the roasted red peppers, olive oil, shallots, marjoram, parsley, and cilantro. Continue to smash with the mortar and pestle into a thick paste. Season with vinegar, salt, and pepper.

To prepare the salt cod croquettes, remove the skin from the salt cod and place in a medium saucepan. Add milk, heavy cream, and garlic and simmer over medium heat until the salt cod is flaky, about 20 minutes. Transfer to a stand mixer fitted with a paddle attachment and mix on medium speed for about 5 minutes. Add the potatoes and continue mixing for 3 minutes, or until the potatoes are incorporated. Mix in the egg yolk, Hawaiian chile pepper, garlic, flour, extra virgin olive oil, and baking powder. Chill the mixture for 1 hour.

Heat oil in a large pot until it reaches 360°F. With two medium-sized spoons, shape the salt cod mixture into a ball shape. Chill for another hour. Dredge the salt cod mixture in the additional flour, then the egg, then bread crumbs. Fry the croquettes until golden brown, about 2 minutes, and drain on paper towels.

Serve the salt cod croquettes with the red chimichurri.