Jul 14 2026
Restaurants›The River Oyster Bar›Bacalao Croquettes Recipe

Bacalao Croquettes Recipe

Inspired by The River Oyster Bar
Time1h
Serves4

saffron aioli

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Ingredients

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Croquettes

Saffron Aioli

Method

Croquettes

  1. 1

    Prepare the Salt Cod

    Soak the salt cod in cold water for 24-48 hours, changing the water several times to remove excess salt. After soaking, drain and rinse the cod.

  2. 2

    Cook the Potatoes

    Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and mash until smooth.

  3. 3

    Sauté Vegetables

    In a skillet, heat a little oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.

  4. 4

    Combine Ingredients

    In a large bowl, combine the soaked and flaked salt cod, mashed potatoes, sautéed onion and garlic, chopped parsley, eggs, and black pepper. Mix until well combined.

  5. 5

    Shape Croquettes

    Using your hands, shape the mixture into small oval or round croquettes. Roll each croquette in flour to coat.

  6. 6

    Fry Croquettes

    In a deep pan, heat the oil over medium-high heat. Fry the croquettes in batches until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

Saffron Aioli

  1. 7

    Prepare the Saffron Aioli

    In a small bowl, combine the mayonnaise, saffron threads (soaked in a little warm water for 5 minutes), minced garlic, lemon juice, and salt. Mix until smooth and well combined.

  2. 8

    Serve

    Serve the bacalao croquettes warm with the saffron aioli on the side for dipping.

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