Salt Cod Croquettes
Salt cod croquettes are crunchy, moist flavor bombs that are also surprisingly easy to make with just a few simple ingredients.
Servings 18 croquettes
Calories 89kcal
Equipment
- non-stick skillet
- wire rack for draining
- instant read food thermometer
Ingredients
- 350 grams salt cod desalinated - see recipe post for details
- 350 grams potatoes approx. 3 large potatoes, 5 medium potatoes or 1.5 cups leftover mashed potatoes
- 5 tablespoons white wheat flour
- 1 egg
- 4 cloves garlic minced or mashed
- 1.5 teaspoon dried thyme
- 1.5 teaspoons smoked paprika
- 0.5 teaspoon salt or to taste - see recipe notes.
- 0.5 teaspoon white pepper
- 0.25 cup fresh chives diced
- 2 cups vegetable oil approximately, for shallow frying
Instructions
Desalt the salt cod
- Option 1: Long soak: Rinse off excess salt and then soak for 12-24 hours in room temperature water. Replace water at least 3 times.
- Option 2: Quick method: Rinse off excess salt and then bring the cod to boil in a pot of fresh water. As soon as it starts boiling, drain off the water and repeat. Do it a total of 3 times then taste the cod to see if it's sufficiently desalted. If not repeat once more.
Make and shape the croquettes
- Peel the potatoes then slice them into thin medallions (this helps them cook faster). Put them in a pot with water and boil until fork tender (10 minutes) then drain them and mash - they don't have to be mashed very smooth.
- Dice the chives and mash the garlic.
- Crumble the cod into a large bowl (the cod should be soft enough to just fall apart).
- Add all the other ingredients to the bowl and mix it well until the mixture is homogenous. It helps to use your hands.
- Shape the dough into approximately 18 oval shapes. Set aside until ready to fry.
Fry the croquettes
- Heat the oil to 150 C / 300 F.
- Shallow fry each croquette for about 3 minutes per side or until golden.
- Put fried croquettes on a wire rack to drain.
Notes
* Whether you add salt depends on how much salt you draw out of the salt cod. I recommend mixing up the croquette dough (except the egg) and tasting it to decide if it needs more salt (the cod is cured and not raw anymore).