Salt Cod Croquettes Recipe

Name: Salt Cod Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound skinned and boned dried salt cod; 1 pound medium potatoes, scrubbed, peeled and quartered; 2 cloves garlic, crushed; 1 tablespoon freshly chopped parsley leaves; 1 tablespoon freshly chopped chives leaves, plus more, for garnish; Salt and freshly ground black pepper; 2 egg yolks, beaten; Vegetable oil, for frying; 1 cup instant flour (recommended: Wondra); Allioli Amb Ous, for serving, recipe follows; 8 cloves garlic, minced; 2 egg yolks; 1 cup extra-virgin olive oil; Salt; 1 teaspoon smoked pimenton

Servings: persons

1/2 pound skinned and boned dried salt cod
1 pound medium potatoes, scrubbed, peeled and quartered
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives leaves, plus more, for garnish
Salt and freshly ground black pepper
2 egg yolks, beaten
Vegetable oil, for frying
1 cup instant flour (recommended: Wondra)
Allioli Amb Ous, for serving, recipe follows
8 cloves garlic, minced
2 egg yolks
1 cup extra-virgin olive oil
Salt
1 teaspoon smoked pimenton

1
Soak the cod in cold water to cover for 24 to 36 hours, refrigerated, changing the water occasionally.
2
Drain.
3
In a medium saucepan add the cod and cover with water by 1-inch, in a separate saucepan add the potatoes and cover with water.
4
Simmer for about 30 minutes or until the potatoes are tender and the cod is flakey.
5
Drain and cool the cod and the potatoes.
6
Pass the potatoes through a ricer into a bowl.
7
Using your fingers or a fork crumble the cod, removing any bones.
8
In a large mixing bowl, combine the cod, the potato, garlic, herbs, salt and pepper, to taste, and egg yolks.
9
Refrigerate for 1 hour.
10
Preheat the fryer.
11
Use 2 tablespoons of the mixture to form a cake or a ball; coat with the instant flour and set aside while making the remaining croquettes.
12
Fry in batches until golden brown about 3 minutes.
13
Remove and drain on paper towels.
14
Season with salt and pepper, to taste.
15
Serve the croquettes on a platter with the Aioli.
16
Garnish with parsley.
17
In a blender, add the garlic and egg yolks.
18
Blend until smooth.
19
With the blender running, slowly drizzle in enough oil to thicken and emulsify the sauce.
20
Season with salt and pimenton.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound skinned and boned dried salt cod, 1 pound medium potatoes, scrubbed, peeled and quartered, 2 cloves garlic, crushed, 1 tablespoon freshly chopped parsley leaves, and more.

Yes, Salt Cod Croquettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt Cod Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions