Salt Cod and Potato Croquettes

Croquettes can be made from all kinds of ingredients including cod, ham, chicken and shrimp. They are delicious and are a popular tapas in Spain where we have often enjoyed them. We were happy to discover the same kinds of treats in Portugal. 

The Portuguese people love their Bacalhau, Salted Cod. It is ever present and it is said they can prepare it 365 ways. This recipe is similar to a croquette we had in Lisbon. 

Salt Cod and Potato Croquettes
(Makes 12 servings.)

• 1 pound Idaho potatoes, scrubbed well
• Kosher salt
• 1 pound salted cod, previously soaked in water for at least 24 hours in refrigerator (rinse and change water at least 3 times) 
• 3 tablespoons fresh parsley leaves, chopped
• 2 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 large eggs, beaten separately
• 1/2 teaspoon freshly ground pepper
• Vegetable oil, for cooking
• Sea salt flakes, for serving

Salt Cod and Potato Croquettes

Put the potatoes in a saucepan big enough to fit them in one layer. Add enough cold water to cover them by 2 inches and dissolve a tablespoon of kosher salt in the liquid. Bring to a boil over high heat, then lower the heat to a simmer until potatoes are cooked through, about an hour. With a slotted spoon, transfer the potatoes to a bowl and let cool, reserving the cooking liquid.

While the potatoes cool, slip the cod into the reserved liquid and adjust the heat so that the water’s hot but not simmering. Poach the cod until it is opaque and flakes easily, about 3 minutes. With a slotted spoon, transfer the cod to a bowl lined with a clean kitchen towel. Gently mash into small flakes. Wrap the towel around the cod and squeeze out and discard the liquid. The cod should be as dry as possible so repeat until no liquid remains.

Peel the potatoes, cut into chunks, and pass through the fine setting on a food mill or a potato ricer into a large bowl. Fold in the dried cod until well combined, then fold in the parsley, olive oil, and lemon juice. Fold in 1 egg. You don’t want the mixture too moist; it should be firm enough to shape into quenelles (little football shapes). Fold in the remaining egg, a little at a time, until you get a creamy, not soupy, consistency. Season to taste with a little kosher salt and the pepper.

Fill a small saucepan with the oil to a depth of 2 inches. Bring the temperature to 335°F over medium-high heat. Use two soup spoons to form the cod mixture into quenelles and carefully lower them into the oil. Don’t crowd the pan; cook a few at a time. Cook, adjusting the heat to maintain the temperature, turning the quenelles until golden on both sides and hot throughout, about 6 minutes. Drain on paper towels. Repeat with the remaining mixture.

Sprinkle with sea salt flakes, or table salt, and serve with lemon wedges.