Golden Cod Croquettes with Garlic and Parsley

Directions

1. 1

   Soak the salt cod in a large bowl of cold water for at least 12 hours, changing the water 2–3 times to remove excess salt.

2. 2

   Drain the cod and cook it in a pot of gently simmering water for 15 minutes until fully tender.

3. 3

   Remove the cod and flake it carefully with your hands or a fork, removing all bones and skin. Reserve the cooking water.

4. 4

   Use the reserved cod cooking water to boil the peeled potatoes until completely soft. Drain and mash into a smooth, lump-free purée.

5. 5

   In a large skillet, sauté the finely chopped onion in olive oil over medium heat until translucent. Add the crushed garlic and cook for 1 more minute.

6. 6

   Add the flaked cod and mashed potato to the skillet. Stir over low heat until well combined and uniform.

7. 7

   Sprinkle in the flour and add the chopped parsley. Stir constantly with a wooden spoon until the mixture is firm and pulls away cleanly from the sides of the pan.

8. 8

   Remove from heat, season with salt if needed, and let cool completely. Refrigerate for at least 1 hour before shaping.

9. 9

   With lightly floured hands, shape the mixture into small round balls or oval croquettes of even size.

10. 10

    Fry in small batches in moderately hot oil (340°F / 170°C) until deep golden brown. Drain on paper towels and serve immediately while hot.