Croquettes with salted cod and potatoes
6 servings
180 minutes
Salted cod and potato croquettes are a refined dish that combines the softness of potatoes with the rich flavor of cod. This recipe is inspired by traditional European motifs, where salted fish is used to add depth of flavor. The crispy golden crust of the croquettes hides a delicate, airy texture inside, enriched with aromas of garlic and olive oil. They are served with tomato sauce, which adds a slight acidity and balances the taste. Croquettes can be served as an exquisite appetizer on a festive table or as a hearty main dish. They pair perfectly with fresh vegetables and light salads. Due to the simplicity of ingredients and rich flavor, salted cod croquettes can become a favorite dish for culinary experiment enthusiasts.
1
If the cod is dried, place it in a bowl, cover with water, and leave for at least 2 hours, then dry it. Then place the cod and washed, unpeeled potatoes in a large pot, fill with water to the top, bring to a boil, then reduce the heat and cook for another 30 minutes until the potatoes are soft. Drain the water.
- Salt cod fillet (bacalao): 250 g
- Potato: 1.5 kg
2
During this time, you can prepare the sauce: blanch the tomatoes, peel them, and chop them. Heat oil in a pan, add the tomatoes, and sauté on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer to a blender, and blend. Add sugar, salt, and mix again. Pour into a sauceboat and set aside.
- Tomatoes: 1 kg
- Sugar: 1 teaspoon
- Salt: to taste
3
Peel the potatoes and mash them like for puree. If you find skin or bones in the cod fillet, remove them, crumble the fish, and add it to the potatoes, mix.
- Potato: 1.5 kg
- Salt cod fillet (bacalao): 250 g
4
Heat olive oil in a small pan, add coarsely chopped garlic, and fry until golden. Then transfer the garlic to a mortar, add salt, and grind well. Add the garlic mixture to the potatoes. Also, add two egg yolks one at a time, mixing well. Whip the egg whites with a pinch of salt and gently fold them into the potato mixture.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Salt: to taste
- Chicken egg: 2 pieces
5
Shape the croquettes by hand and lightly coat them in flour. Heat vegetable oil in a deep pan to 180 degrees, add the croquettes to the hot oil a few at a time, ensuring they are not crowded in the pot, and cook until the crust is golden and crispy.
- Wheat flour: 3 tablespoons
- Vegetable oil: 300 ml
6
Use a slotted spoon to remove the cooked croquettes and place them in a deep heated pot (preferably with thick walls, like a Dutch oven) to keep warm until all croquettes are ready. Serve immediately with tomato sauce.
- Tomatoes: 1 kg
