Cod and Potato Croquettes with Aioli

DifficultyIntermediate

These Cod and Potato Croquettes are crispy, golden bites filled with flaky white cod, creamy mashed potatoes, garlic, and fresh herbs. The croquettes are light yet satisfying, with a perfectly crisp exterior and a soft, flavorful inside. Served with a rich garlic aioli, this dish is perfect as an appetizer, tapas dish, or light meal.

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Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
Makes About 12 Croquettes
For the Croquettes
 ½ kg fresh cod fillets (or substitute with another white fish)
 2 cups mashed potatoes (about 2 large potatoes, peeled and boiled)
 1 clove garlic, minced
 2 tbsp fresh parsley, chopped
 1 tsp lemon zest
 ½ tsp salt
 ½ tsp black pepper
 ½ tsp smoked paprika (optional)
 ½ tsp dried thyme
 1 egg yolk (to bind the mixture)
 ¼ cup all-purpose flour (for forming the croquettes)
For Breading and Frying
 ½ cup all-purpose flour
 2 eggs, beaten
 1 cup panko breadcrumbs
 1 tsp salt
 ½ tsp black pepper
 Vegetable oil (for frying, about 2 cups)
For the Garlic Aioli
 ½ cup mayonnaise
 1 clove garlic, finely grated
 1 tbsp lemon juice
 1 tsp Dijon mustard
 ½ tsp salt
 ¼ tsp black pepper
 1 tsp olive oil
For Garnish
 Fresh parsley, chopped
 Lemon wedges
Prepare the Mashed Potatoes
1
  • Boil the Potatoes:
    • Peel and cut 2 large potatoes into chunks.
    • Boil in salted water for 15-20 minutes until fork-tender.
  • Mash the Potatoes:
    • Drain and mash until smooth.
    • Let cool before mixing with other ingredients.
Cook the Cod
2
  • Poach the Fish:
    • In a saucepan, bring water or broth to a simmer.
    • Add cod fillets and poach for 5-7 minutes until flaky.
  • Flake the Cod:
    • Drain and gently flake the fish into small pieces.
Make the Croquette Mixture
3
  • Combine the Ingredients:
    • In a bowl, mix flaked cod, mashed potatoes, garlic, parsley, lemon zest, salt, black pepper, smoked paprika, and thyme.
  • Bind the Mixture:
    • Stir in 1 egg yolk to help bind the mixture.
  • Chill the Mixture:
    • Cover and refrigerate for 30 minutes to firm up.
Shape and Bread the Croquettes
4
  • Form the Croquettes:
    • Scoop about 1 tablespoon of the mixture and roll into small logs or balls.
    • Lightly dust with flour.
  • Bread the Croquettes:
    • Dip each croquette into beaten eggs, then coat in panko breadcrumbs mixed with salt and pepper.
    • Place on a tray and refrigerate for 15 minutes to set.
Fry the Croquettes
5
  • Heat the Oil:
    • In a frying pan, heat vegetable oil to 350°F (175°C).
  • Fry Until Golden:
    • Fry the croquettes in batches for 3-4 minutes per side, until crispy and golden brown.
    • Drain on a paper towel-lined plate.
Make the Garlic Aioli
6
  • Mix the Ingredients:
    • In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, salt, black pepper, and olive oil.
  • Adjust the Flavor:
    • Taste and add more lemon juice or garlic if needed.
Serve and Garnish
7
  • Plate the Croquettes:
    • Arrange the croquettes on a serving plate.
  • Add Aioli and Garnishes:
    • Serve with garlic aioli and lemon wedges.
    • Sprinkle with chopped parsley for extra freshness.
Pro Tips
8
  • For a Crispier Texture: Double-coat in breadcrumbs for an extra crunchy shell.
  • To Make Ahead: Freeze the breaded croquettes and fry them directly from frozen.
  • For a Healthier Option: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

 

Ingredients

Makes About 12 Croquettes
For the Croquettes
 ½ kg fresh cod fillets (or substitute with another white fish)
 2 cups mashed potatoes (about 2 large potatoes, peeled and boiled)
 1 clove garlic, minced
 2 tbsp fresh parsley, chopped
 1 tsp lemon zest
 ½ tsp salt
 ½ tsp black pepper
 ½ tsp smoked paprika (optional)
 ½ tsp dried thyme
 1 egg yolk (to bind the mixture)
 ¼ cup all-purpose flour (for forming the croquettes)
For Breading and Frying
 ½ cup all-purpose flour
 2 eggs, beaten
 1 cup panko breadcrumbs
 1 tsp salt
 ½ tsp black pepper
 Vegetable oil (for frying, about 2 cups)
For the Garlic Aioli
 ½ cup mayonnaise
 1 clove garlic, finely grated
 1 tbsp lemon juice
 1 tsp Dijon mustard
 ½ tsp salt
 ¼ tsp black pepper
 1 tsp olive oil
For Garnish
 Fresh parsley, chopped
 Lemon wedges

Directions

Prepare the Mashed Potatoes
1
  • Boil the Potatoes:
    • Peel and cut 2 large potatoes into chunks.
    • Boil in salted water for 15-20 minutes until fork-tender.
  • Mash the Potatoes:
    • Drain and mash until smooth.
    • Let cool before mixing with other ingredients.
Cook the Cod
2
  • Poach the Fish:
    • In a saucepan, bring water or broth to a simmer.
    • Add cod fillets and poach for 5-7 minutes until flaky.
  • Flake the Cod:
    • Drain and gently flake the fish into small pieces.
Make the Croquette Mixture
3
  • Combine the Ingredients:
    • In a bowl, mix flaked cod, mashed potatoes, garlic, parsley, lemon zest, salt, black pepper, smoked paprika, and thyme.
  • Bind the Mixture:
    • Stir in 1 egg yolk to help bind the mixture.
  • Chill the Mixture:
    • Cover and refrigerate for 30 minutes to firm up.
Shape and Bread the Croquettes
4
  • Form the Croquettes:
    • Scoop about 1 tablespoon of the mixture and roll into small logs or balls.
    • Lightly dust with flour.
  • Bread the Croquettes:
    • Dip each croquette into beaten eggs, then coat in panko breadcrumbs mixed with salt and pepper.
    • Place on a tray and refrigerate for 15 minutes to set.
Fry the Croquettes
5
  • Heat the Oil:
    • In a frying pan, heat vegetable oil to 350°F (175°C).
  • Fry Until Golden:
    • Fry the croquettes in batches for 3-4 minutes per side, until crispy and golden brown.
    • Drain on a paper towel-lined plate.
Make the Garlic Aioli
6
  • Mix the Ingredients:
    • In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, salt, black pepper, and olive oil.
  • Adjust the Flavor:
    • Taste and add more lemon juice or garlic if needed.
Serve and Garnish
7
  • Plate the Croquettes:
    • Arrange the croquettes on a serving plate.
  • Add Aioli and Garnishes:
    • Serve with garlic aioli and lemon wedges.
    • Sprinkle with chopped parsley for extra freshness.
Pro Tips
8
  • For a Crispier Texture: Double-coat in breadcrumbs for an extra crunchy shell.
  • To Make Ahead: Freeze the breaded croquettes and fry them directly from frozen.
  • For a Healthier Option: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Notes

Cod and Potato Croquettes with Aioli
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