CategoryAppetizers, Bites/Snacks, Fish
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.
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
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