Cod croquettes

Ingredients

• 500 g (17½ oz)desalted cod
• 2 mediumonions
• 50 ml (3⅓ tablespoons)olive oil
• 3 clovesgarlic
• 200 g (7 oz)plain flour
• 100 ml (6¾ tablespoons)milk
• Juice of ½lemon
• To tastechopped parsley
• To tastesalt
• To tastepepper
• 1egg
• To coatbreadcrumbs
• For fryingvegetable oil

Instructions

1. 1

   Simmer the cod

   Put the cod in a pan of water and simmer for about 2 minutes. Once cooked, transfer it to a plate, remove the skin and bones, then shred the fish.

2. 2

   Break up fish

   Pulse the shredded cod briefly in a blender until it is slightly minced. Transfer it to a plate and set aside.

3. 3

   Cook the aromatics

   Warm the olive oil in a pan with the chopped onions and garlic. Sauté over low heat for about 2–3 minutes, then add the cod and cook for about 3 minutes, stirring occasionally.

4. 4

   Mix the dough

   Take the pan off the heat and stir in the flour until it coats the cod. Pour in the milk and mix thoroughly, then season with salt, pepper and lemon juice. Add the chopped parsley and mix again.

5. 5

   Cool and shape

   Spread the mixture on a plate and leave it to cool. When cool, shape it into croquettes with your hands.

6. 6

   Coat and fry

   Dip each croquette in beaten egg, then coat it in breadcrumbs. Fry in hot vegetable oil and transfer the cooked croquettes to a platter lined with absorbent paper.

7. 7

   Serve the croquettes

   Serve with carrot rice and lettuce salad.

What are cod croquettes?

Croquettes are small, shaped portions of a soft filling coated in crumbs and fried until crisp. They are found in many cuisines, and this Portuguese-inspired version centres on desalted cod.

Cod, onion, garlic and parsley give the filling its savoury character, while flour and milk bind it into a dough. Lemon juice adds a bright note to balance the richness of the fried coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 30g protein, 60g carbs, 32g fat.

The cod supplies most of the protein, while the flour and breadcrumbs contribute much of the carbohydrate. Olive oil, the egg coating and oil absorbed during frying account for much of the fat; serving the croquettes with lettuce salad and a sensible portion of carrot rice balances the plate.

Preparing the cod

Desalted cod: simmer it only until cooked, then remove any skin and bones before shredding. Briefly pulsing the fish breaks it down further without needing to make it completely smooth.

Salt level: desalted cod can still have some saltiness, so taste the mixture before adding much extra. The recipe leaves the amount of salt to your preference.

Building the filling

Onion and garlic: soften them slowly in olive oil so they flavour the base without browning too much. Adding the cod to the pan gives it a few minutes to take on those flavours.

Flour and milk: stir in the flour off the heat, then add the milk and mix until the ingredients come together. Parsley and lemon go in at the end to keep their flavour clear.

Shaping and coating

Cool dough: let the mixture cool before shaping, so it is easier to handle and less likely to stick to your hands. Form croquettes of a similar size so they cook at a similar rate.

Even coating: cover each piece with beaten egg before rolling it in breadcrumbs. Press the crumbs gently into the surface so the coating stays in place during frying.

Frying to a crisp finish

Hot oil: the recipe calls for frying in hot vegetable oil, but does not specify a temperature. Lower the croquettes in carefully and cook until the breadcrumb coating is golden and crisp.

Work in batches if needed, leaving room around each croquette. Crowding the pan can cool the oil and make the coating less crisp.

What to serve alongside

Carrot rice: this is the suggested accompaniment and makes the meal more substantial. Its mild sweetness works well with the savoury fish filling.

Lettuce salad: serve a fresh salad alongside to add crunch and contrast. A little lemon at the table can echo the lemon in the croquette mixture.

Recipe notes & tips

• Check carefully for any remaining bones when you skin and shred the cod.
• Pulse the fish briefly rather than blending it into a paste.
• Let the dough cool fully before trying to shape the croquettes.
• Keep the croquettes a similar size for more even frying.
• Fry in batches if the pan is crowded, and drain each batch on absorbent paper.

Variations

• Extra herbs: add a little more chopped parsley for a greener, fresher flavour.
• Citrus finish: serve with lemon wedges for extra brightness at the table.
• Smaller bites: shape the mixture into compact croquettes for party-style portions.
• Herb change: replace some of the parsley with chopped coriander for a different herbal note.

Common mistakes to avoid

• Overcooking the cod: simmer it for about 2 minutes and stop once it is cooked, so it does not become unnecessarily dry.
• Blending too much: pulse the fish only briefly, because a completely smooth paste changes the filling's texture.
• Shaping warm dough: wait until the mixture has cooled, which makes it easier to form by hand.
• Skipping the egg coating: dip each croquette in beaten egg before the breadcrumbs so the crumb layer adheres.
• Crowding the pan: fry in batches so the croquettes have room and the coating can crisp.

How to store

Refrigerate leftover cooked croquettes in a covered container and eat within 2 days. Reheat in an oven until hot throughout to help restore some crispness; the coating may soften in a microwave.

Frequently asked questions