Salt Cod Croquettes

Salt cod croquettes are crunchy, moist flavor bombs that are also surprisingly easy to make with just a few simple ingredients.

Course Appetizer, Starter

Cuisine Fusion, International

Keyword Cod, Fish, Potatoes, salt cod, Seafood

Prep Time 20

Cook Time 15

Desalting Time 20

Total Time 55

Servings 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

US Customary - Metric

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).

Nutrition