Codfish Croquette Recipe

Mara Alpizar
Mara Alpizar
Did you make Basque-style cod? Then get to work and try these codfish croquettes for leftovers, they are finger-licking good!What we love about this dish is that it combines the great flavor of cod with the creaminess of potato, but also the crunchiness of the coating. What’s the best part? Since the cod is cooked, the olives, capers, yellow chili, and tomato will give it a unique flavor.If you want to enjoy an exquisite flavor and a very crunchy texture, there’s no better option than these codfish croquettes for leftovers. This recipe is not only an explosion of flavor but also a tribute to holiday recipes.Basque-style CodCod PastryHow to Desalt Cod?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 potatoes, peeled and cooked 2 potatoes, peeled and cooked
  • 1 egg 1 egg
  • 1/4 cups cornstarch 1/4 cups cornstarch
  • salt and pepper salt and pepper
  • 1 cup cod, Basque-style
  • flour flour
  • egg egg
  • panko
  • vegetable oil, for frying vegetable oil, for frying
Preparation
10 mins
10 mins
Low
  • Mash the potatoes to make a puree, then add the egg, cornstarch, salt, and pepper, and mix thoroughly. Incorporate the cod and mix until combined. Shape into balls and set aside.
  • Coat the codfish croquettes in flour, egg, and then panko.
  • Fry the croquettes in enough oil for 3 minutes on each side or until golden brown.
  • Serve and accompany with yellow chili dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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