Prepare this recipe for crispy cod fish croquettes with potato and give a twist to your holiday dishes with this excellent cod recipe. The shredded Langa® cod is the perfect option for these croquettes and the season, and its combination with potato and thousand island dressing will delight everyone.
4 tablespoons Jalapeño chile, red roasted peppers, pickled and finely chopped
1 egg
3 tablespoons breadcrumbs
salt
pepper
dressing, thousand island dressing, for serving
parsley, for decoration
Preparation
1h
35 mins
Low
Soak the shredded Langa® cod in a pot with cold water, let it rest for 2 to 3 days until it desalts. Change the water every 12 hours. Rinse and drain.
Cook the potatoes with their skins in water, add salt, and cook for 30 minutes, or until soft. Let cool and remove the skin.
Using a masher, mash the potatoes, add the parmesan, green onion, parsley, jalapeño, egg, breadcrumbs, and desalted cod, season if necessary.
With your hands, shape the croquettes, then coat them in flour, egg, and breadcrumbs.
In a skillet over medium heat, heat the oil and fry the croquettes for 5 minutes, or until lightly golden. Place on paper towels to remove excess grease.
Garnish with parsley and serve with thousand island dressing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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