Crispy Salt Cod Croquettes Recipe

Preparation Steps

1. 1

   Prepare the Salt Cod

   Soak the salt cod in water for at least 24 hours, changing the water every 8 hours to remove excess salt.

2. 2

   Cook the Potatoes

   Peel and cut the potatoes into cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool.

3. 3

   Make the Filling

   In a saucepan, heat a tablespoon of olive oil on medium heat. Sauté the chopped onion and minced garlic until translucent. Flake the soaked salt cod into the pan and mix in the cooked potatoes, chopped parsley, salt, black pepper, and smoked paprika. Stir until well combined.

4. 4

   Form the Croquettes

   Once the mixture is cool, stir in the egg. Shape the mixture into small balls or ovals, about 1.5 inches in diameter. Dredge each croquette in flour, then dip in beaten egg, and finally coat with bread crumbs.

5. 5

   Fry the Croquettes

   In a frying pan, heat the olive oil over medium-high heat. Once hot, fry the croquettes in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

6. 6

   Prepare the Almond Romesco Sauce

   In a blender, combine the almonds, red bell pepper (roasted if desired), olive oil, white vinegar, and salt. Blend until smooth and adjust seasoning to taste.

7. 7

   Serve the Dish

   On a plate, arrange the crispy croquettes, top with shaved fennel, a handful of arugula, pickled red onion, and a wedge of lemon. Drizzle with almond romesco sauce before serving.