Crispy Salt Cod Croquettes
Golden and crispy on the outside, tender and flaky on the inside — these salt cod croquettes are a crowd-pleasing appetizer that disappears in minutes. Made with simple pantry staples, they are surprisingly easy to pull together. Serve with a zesty aioli or tartar sauce for an irresistible starter.
🛒 Ingredients
40 servings
- 300 g desalted salt cod, finely flaked
- 500 g mashed potatoes
- 2 garlic cloves, finely minced
- 1 tablespoon all-purpose flour
- 3 eggs
- 3 tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- Freshly ground black pepper to taste
- Sunflower oil for frying
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Directions
- 1
Soak the salt cod in cold water for 24 hours, changing the water 2–3 times to draw out excess salt. Drain and flake finely with a fork, removing all skin and bones.
- 2
In a large bowl, combine the flaked cod with the mashed potatoes, garlic, eggs, parsley and lemon zest. Mix well.
- 3
Add the flour and season with pepper — go easy on salt, as the cod is already naturally salty. Stir until you have a smooth, cohesive mixture.
- 4
Shape the mixture into small oval or round croquettes using two spoons or your hands.
- 5
Heat oil to 175 °C (350 °F) in a deep pan. Fry the croquettes in small batches for 2–3 minutes per side until deeply golden.
- 6
Drain on paper towels and serve hot with aioli, tartar sauce or lemon wedges.
💡 Chef's Tip
Do not overcrowd the pan — fry 5 to 6 croquettes at a time to keep the oil temperature steady. The mixture can be made a day ahead and refrigerated, which actually deepens the flavour.
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