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Ingredients
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Croquettes
Roasted Pepper Aioli
Method
Croquettes
- 1
Prepare and rinse cod
If your salt cod is very salty, ensure it has been soaked for at least 24 hours in the refrigerator, changing the water 2–3 times. Drain and rinse the cod, pat dry with paper towels, remove any skin and bones, then flake the flesh into bite-sized pieces. Measure 1 lb flaked cod.
- 2
Simmer cod briefly in milk (optional)
Place the flaked cod in a small saucepan, add 1.5 cups milk and warm over low heat until just simmering (do not boil) for 3–4 minutes to mellow salt and flavor. Remove from heat, let cool slightly, then drain reserving about 1/4 cup of the milk. Save reserved milk for béchamel if desired.
- 3
Cook aromatics
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 1/2 cup finely minced onion and cook until soft and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 4
Make béchamel base
Stir in 6 tbs all-purpose flour to the aromatics to form a roux and cook 1–2 minutes to eliminate raw flour taste, stirring constantly. Slowly whisk in the reserved 1/4 cup milk and, if needed, add additional milk from the 1.5 cups to reach a smooth, thick sauce (you want a thick paste that will hold shape). Cook 2–3 minutes until the mixture pulls away from the sides slightly.
- 5
Combine cod and season
Remove saucepan from heat. Fold the flaked cod into the béchamel with 1/4 cup finely chopped parsley, 2 tbs finely chopped chives, 1 tsp freshly ground black pepper, and 1/4 tsp grated nutmeg. Check seasoning — the cod may still be salty; taste and adjust only with pepper and herbs. Allow the mixture to cool to room temperature, then cover and refrigerate until firm, at least 1 hour (or up to overnight).
- 6
Form croquettes
Beat 1 large egg in a shallow bowl. Spread 1/2 cup flour in another shallow bowl and 1.5 cups panko breadcrumbs in a third. With lightly floured hands, shape the chilled cod mixture into 12 uniform logs or patties (about 1.5–2 tablespoons mixture each for smaller croquettes, or larger for 8). Coat each croquette first in flour, shaking off excess, then dip in beaten egg, and finally press into panko until well coated. Place on a tray and chill 15 minutes to set coating.
- 7
Fry croquettes
In a heavy skillet or saucepan, pour 2 cups neutral oil and heat to 350°F (175°C) — if you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30 seconds. Fry croquettes in batches without crowding for 2–3 minutes per side until golden brown and heated through. Remove with a slotted spoon to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining batches.
- 8
Roasted Pepper Aioli
- 9
Roast and peel peppers
To roast peppers: place 2 red bell peppers under a broiler, on a grill, or over a direct flame, turning until skins are blistered and blackened all over (about 8–12 minutes overall). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this helps loosen skins. Peel off skins, remove stems and seeds, and roughly chop peppers. Pat dry to remove excess moisture.
- 10
Blend aioli
In a blender or food processor combine the roasted peppers, 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1 tbs fresh lemon juice, 1/2 tsp smoked paprika, 1/2 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil. Puree until completely smooth and homogenous. Taste and adjust seasoning with more lemon or salt if desired.
- 11
Chill and rest
Transfer aioli to a small bowl, cover, and chill for at least 30 minutes to let flavors meld. Bring to cool room temperature before serving if stored longer. The aioli will keep refrigerated for up to 3 days.