Bobby Bacala Croquettes Recipe
Salted cod and potato croquettes, pea purée
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Ingredients
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Croquette Mixture
Breading & Frying
Pea Purée & Garnish
Method
Croquette Mixture
- 1
Desalt and cook cod
If your cod is very salty, soak it in cold water for 30–60 minutes, changing the water once. Drain. Place the rinsed cod in a saucepan and cover with cold water. Bring to a gentle simmer and poach for 6–8 minutes until opaque and just cooked through. Drain, let cool slightly, then flake into bite-sized pieces, removing any bones.
- 2
Cook potatoes
Place the potato chunks in a saucepan, cover with cold salted water, bring to a boil and simmer until very tender, about 12–15 minutes. Drain well and return to the hot pan off the heat for 1 minute to dry out excess moisture.
- 3
Make potato base
Mash the hot potatoes with the butter and milk until smooth but still slightly textured. Season lightly with pepper (do not add salt if cod is still quite salty). Stir in the flaked cod, minced shallot, chopped parsley, chives and lemon zest. Taste and adjust seasoning—if needed add up to 1/2 tsp fine sea salt. Allow mixture to cool to room temperature, then cover and chill in the refrigerator for at least 30 minutes to firm up for shaping.
- 4
Form croquettes
Once chilled and firm, portion the mixture into 16 even pieces (about 40–45 g each). With lightly floured hands, shape each portion into an oval or cylinder, compressing gently so they hold together. Place on a tray and chill for 15 minutes to set.
Breading & Frying
- 5
Prepare breading station
Set out three shallow dishes: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Season the flour lightly with a pinch of salt and pepper.
- 6
Bread the croquettes
Working in batches, dredge each chilled croquette in flour, shaking off excess, dip into beaten egg, then press into panko to fully coat. For an extra-crisp shell, double-coat: return to egg and panko once more. Place breaded croquettes on a tray and refrigerate 10–15 minutes while oil heats.
- 7
Heat oil and fry
Pour oil into a deep skillet or saucepan to a depth of about 4 cm and heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and turns golden in ~30 seconds, oil is ready. Fry croquettes in small batches, turning gently, until golden brown and crisp, 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Sprinkle lightly with fine sea salt while hot.
Pea Purée & Garnish
- 8
Cook peas
Bring a small pot of water to a boil. Add the thawed peas and the garlic clove and simmer for 2–3 minutes just until heated through. Reserve about 1–2 tablespoons (15–30 ml) of the cooking liquid, then drain peas and discard the garlic (or keep if you prefer a softer garlic flavor).
- 9
Blend purée
In a food processor or high-speed blender, combine the drained peas, reserved cooking liquid (start with 30 ml), lemon juice, mint leaves, and olive oil. Purée until very smooth, adding more water or olive oil a tablespoon at a time to reach a silky, spreadable consistency. Season to taste with salt and extra lemon if desired.
- 10
Plate and garnish
Spread a spoonful or smear of pea purée on each serving plate. Arrange 3–4 croquettes per plate over the purée. Finish with a drizzle of extra-virgin olive oil, a scattering of microgreens or chopped parsley and an extra small sprinkle of lemon zest or cracked black pepper. Serve immediately while croquettes are hot and crisp.