Cod croquettes

Ingredients

• 600 gsalted cod
• 4 mediumpotatoes
• 3eggs
• 50 ggrated Parmesan
• to tastesalt
• 1egg
• as neededbreadcrumbs
• as neededpeanut oil, for frying
• to tasteparsley

Instructions

1. 1

   Soak the cod

   Soak the salted cod for three days, changing the water frequently, or use cod that has already been desalted.

2. 2

   Cook the cod

   Remove any bones, cut the cod into pieces and boil it until just tender, keeping it slightly firm.

3. 3

   Boil the potatoes

   At the same time, boil the potatoes with their skins on, starting them in cold water.

4. 4

   Mash the potatoes

   As soon as the potatoes are cooked, peel them and press them into a purée with a potato ricer.

5. 5

   Combine the mixture

   When cooked, finely chop the cod with the parsley, then mix it with the potato purée.

6. 6

   Add the seasoning

   Mix in the 3 eggs, grated Parmesan and a very small amount of salt.

7. 7

   Shape the croquettes

   Work the mixture together thoroughly, then shape it into croquettes.

8. 8

   Coat the croquettes

   Beat the remaining egg. Dip the croquettes in it first, then coat them in breadcrumbs.

9. 9

   Fry until golden

   Fry the cod croquettes in very hot peanut oil.

10. 10

    Drain and serve

    Set the croquettes on kitchen paper to drain, then serve while still hot.

What are cod croquettes?

Croquettes are a familiar Italian starter: a soft, savoury filling is shaped, coated in breadcrumbs and fried. This version pairs salted cod with potato, Parmesan and parsley.

The potato gives the fish mixture body, while the breadcrumb coating turns crisp in hot oil. The result is a contrast between a crunchy outside and a tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 32g protein, 48g carbs, 21g fat.

The potatoes and breadcrumbs provide most of the carbohydrates, while the peanut oil and egg contribute much of the fat. Cod and eggs supply protein, with some additional fat and protein from the Parmesan. Serve with salad or vegetables to balance the plate with fresh produce.

Choosing and preparing the cod

Salted cod: soak it for three days, changing the water frequently, or start with cod that has already been desalted. Check carefully for bones after cooking and before chopping.

Salt: the recipe calls for only a very small amount. Taste the mixture before adding it, since the cod may still bring some saltiness.

Getting the potato texture right

Starting cold: put the unpeeled potatoes into cold water and bring them to a boil. Keeping the skins on helps them cook without absorbing as much water.

Mashing: peel the potatoes as soon as they are cooked and press them into a smooth purée. A drier mash makes the mixture easier to shape.

Making a mixture that holds

Combine well: chop the cooked cod finely with the parsley, then work it into the potato before adding the eggs and Parmesan. The mixture should be evenly combined before shaping.

Shape: form croquettes of a similar size so they cook at a similar rate. If the mixture feels too soft to handle, chill it briefly before shaping.

Coating and frying

Even coating: dip each croquette in beaten egg, then roll it in breadcrumbs so the surface is covered. Let excess egg drip off to avoid a thick, patchy crust.

Hot oil: fry in very hot peanut oil, taking care not to crowd the pan. The croquettes should become golden and crisp; drain them on kitchen paper after frying.

When the croquettes are ready

Colour: look for a golden breadcrumb crust. Keep a close eye on the croquettes as they fry so the coating does not become too dark.

Serving: bring them to the table while hot, when the outside is at its crispest. A green salad or simply dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• If using salted cod, allow the full three-day soaking time and change the water often.
• Remove bones carefully after cooking, when they are easier to spot.
• Use a potato ricer for a smooth mash that is easy to mix.
• Keep the croquettes a similar size for more even frying.
• Fry in batches rather than overcrowding the pan.
• Drain the fried croquettes on kitchen paper and serve them promptly.

Variations

• Extra parsley: add more parsley to the cod and potato mixture for a fresher herbal flavour.
• Lemon finish: serve with lemon wedges for a bright contrast to the fried coating.
• Smaller bites: shape the mixture into little croquettes for a party-style starter.
• Herb coating: mix a little finely chopped parsley into the breadcrumbs for a more aromatic crust.

Common mistakes to avoid

• Skipping the soak: salted cod can remain too salty; soak it for three days, changing the water frequently, or buy it desalted.
• Leaving bones behind: check the cooked fish carefully before chopping it.
• Wet potatoes: a watery mash makes shaping difficult; boil the potatoes in their skins and drain them well.
• Too much salt: the cod may already be salty; season the mixture sparingly.
• Crowded frying: too many croquettes at once can lower the oil temperature; fry them in batches.
• Serving late: the coating softens as it stands; drain the croquettes and serve them while hot.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat in an oven until hot throughout and crisp again; the coating may soften if reheated in a microwave.

Frequently asked questions