Croquetes de Bacalhau (Salted Cod Croquetas)


Hope everyone is having a great summer!  It’s whizzing by so quickly, so I’m trying to soak it up any way I can.

A couple of weeks ago I made my Tia Gorette’s “Croquetas de Bacalhau,” or Salted Cod Croquetas.  As you’ve probably noticed, we LOVE our salted cod, and so this is another take on it.  I was pleasantly surprised to discover that this is a really easy recipe to make as long as you have a food processor.  These make for a great appetizer for home or to take to a party.  Hope everyone has a great rest of the week!

Yields: 2 dozen


2 pounds salted cod, soaked in water

3 potatoes, peeled and chopped into quarters

1 medium yellow onion, pulsed fine

Bunch of Italian parsley, pulsed fine

1 teaspoon hot sauce or malagueta (recipe found in archives)

1 teaspoon paprika

2 eggs

4 cups canola oil, for frying


Note: Soak cod overnight in a pot of cold water or up to at least 12 hours, changing water 2-3 times


1) Once cod has been soaked overnight or for up to 12 hours, place in a large pot filled with cold water, and bring to a boil. Cook cod for approximately 10-12 minutes or until cooked and tender all the way through.  Once cooled, break apart into chunks, removing bones and skin, and pulse in a food processor until fine, and set aside.

2) While cod is boiling, cook potatoes until soft and tender.  Remove from pot and pulse in a food processor until they turn into a puree.  You can also mash them by hand, but I recommend using the food processor to remove all clumps.  When done, set aside.

3) Together, pulse the onions and parsley until they are fine.

4) In a large bowl, mix together cod, potato puree, onion, parsley, hot sauce, and paprika. Beat eggs, add, and continue mixing really well.


5) Heat oil on high in a large pot or frying pan.  Using two large soup spoons, gather a portion of the cod fish mixture and alternate gathering that portion over and over again with the spoons, forming a dome, egg shape.  Drop batter into the hot oil and keep repeating.  Fry the croquetes until they are golden brown on all sides.