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