Croquetas De Bacalhau Recipe

Desalt cod (if using salted cod)

If your bacalhau is salted, rinse well and soak in cold water 24–48 hours, changing water 2–3 times. If already desalted, proceed. Pat cod dry and remove skins and large bones, then flake into bite-size pieces.

Cook potatoes

Place potato cubes in a pot and cover with cold salted water. Bring to a boil, then simmer until tender, 12–15 minutes. Drain thoroughly and return to the pot; mash lightly so there are small lumps for texture (do not over-smooth). Let cool slightly.

Sauté aromatics

While potatoes cook, heat 1 tablespoon oil (from the frying oil or 1 tbs olive oil) in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and sauté until translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Remove from heat and let cool slightly.

Combine mixture

In a large bowl, mix flaked cod, mashed potatoes, sautéed onion and garlic, chopped parsley, 2 eggs, 3 tbs flour, ground black pepper, and nutmeg (if using). Season sparingly with salt — the cod may still have some saltiness. Stir until combined into a firm but malleable mixture. Taste a small bit (cook a pinch in a microwave or pan) and adjust salt/pepper if needed.

Chill for shaping

Cover the bowl and refrigerate 30–45 minutes to firm up. Chilling makes shaping easier and helps the croquetas hold together while frying.

Prepare breading stations

Place 1 cup flour in a shallow dish and season with 1 tsp salt. Beat 2 eggs in a second shallow dish. Put 2 cups breadcrumbs in a third dish. Line a tray with parchment.

Shape croquetas

Using wet hands or lightly floured hands, portion the chilled mixture into golf-ball to ping-pong-ball sized portions (about 30–35 g each) or shape into small logs (approx. 2–3-inch oval). You should get about 18–22 croquetas depending on size.

Bread croquetas

Dredge each croqueta in flour, shaking off excess, dip into beaten egg, then roll evenly in breadcrumbs. For extra-crispy crust, double-coat: dip again in egg and breadcrumbs. Place finished croquetas on the lined tray and keep refrigerated for 10–15 minutes to set the coating.

Heat oil

Pour vegetable oil into a heavy saucepan or deep fryer to a depth of 6–8 cm. Heat oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry croquetas

Fry croquetas in batches without crowding — 4–6 at a time depending on pot size — until golden brown and crisp, 3–4 minutes, turning as needed. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (100–120°C) while finishing remaining batches.

Finish and season

When all croquetas are fried, sprinkle lightly with a pinch of salt and chopped parsley.

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 tsp piri-piri paste (or cayenne/smoked paprika mix), 1/2 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust heat or acidity — add more piri-piri for heat or more lemon for brightness. Chill until ready to serve.

Arrange croquetas on a serving platter with lemon wedges. Spoon the piri-piri aioli into a small bowl for dipping. Garnish with a sprinkle of chopped parsley and optional dusting of smoked paprika or microgreens.

Serve immediately while hot and crisp. These are best eaten the day they are made; if reheating, re-crisp in a 200°C (400°F) oven for 6–8 minutes rather than microwaving.