Croquetas de Bacalao y Papas (Codfish-Potato Croquettes)


1 lb Dried salted cod fish

2 garlic cloves (minced)

3 tbsp of finely chopped onions

3 potatoes (large size), peeled and cut into small cubes

2 eggs (lightly beaten)

1 cup cracker meal

1 tbsp butter

Salt to taste

Lime juice to taste

2 tbsp minced parsley

Vegetable oil (for frying)


In a large bowl (non-reactive), add tap, cold water  to fill about half  the bowl. Rinse the Codfish and place it in the bowl. Cover with a lid, refrigerate and soak for 24 hrs. Change the water regularly, about 3 to 4 times during the 24 hr period.

When ready to cook, and using fresh cold tap water, rinse and drain fish. Place it in a saucepan and cover with water up to 1 inch above the fish. Place the pan in the stove, over medium heat, and bring to a boil. Reduce heat to low and simmer for about 10 minutes.  Drain fish and once cool, remove skin and bones and shred in very small and fine pieces or use a food processor.

In a deep pot, add about 5 cups of water, 1 garlic clove (minced) and 1 tbsp of salt. Peel and cut potatoes into small-medium cubes and place them in the pot with water. Bring to a boil on medium-high heat and cook until tender (about 25 to 30 min). Once cooked, drain potatoes.

Use a small skillet, add butter and heat on medium heat.  Add 2 tbsp of chopped onions and other garlic clove. Cook for a few minutes until light golden brown. Mash the potatoes, using a fork or masher and add the shredded fish, the butter with garlic mixture, salt to taste (very little), eggs and parsley flakes. Mix well using a wooden spoon. Refrigerate for about 1 hr.

Sprinkle some  of the cracker meal on a cutting board or working surface. Take a tablespoonful of the mixture (very generous) in your hand, and form a ball; then, squeeze and elongate until you have the form of a croquette, about 2 inches long, or if you prefer, you can leave them as small balls. Roll the croquette in the cracker meal and repeat this with the rest of the mixture. Deep fry in vegetable oil, turning them to get all sides cooked and golden brown. Remove and drain using a paper towel. Sprinkle with lemon juice before eating.

Makes about 30 to 40 croquettes.

Comments are closed.