Easy Basque-Style Cod Croquettes

Mayte Rueda
Who said you had to prepare an overly complicated recipe to pull off a delicious Christmas leftover dish? Prepare these fridge-cleansing Basque-style cod croquettes and bring that container of bacalao a la Vizcaína back to life. Nothing more irresistible than a tasty appetizer made with parsley, cornstarch, cod, panko, vegetable oil, and Manchego cheese to have the whole table fighting for seconds!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 potatoes, cooked and cut into halves
  • 1 egg
  • 1/2 cups cornstarch
  • 1/4 cups Manchego cheese, shredded
  • 2 tablespoons parsley, finely chopped
  • salt
  • pepper
  • 1 1/2 cups cod, Basque-style
  • 2 cups flour
  • 2 eggs
  • 2 cups panko
  • vegetable oil, for frying
Preparation
30 mins
15 mins
Low
  • In a bowl and using a potato masher, mash potatoes to a purée. Add egg, cornstarch, Manchego cheese, and parsley. Season with salt and pepper. Add cod and mix until fully incorporated. Set aside.
  • Form croquettes with your hands and dip them in flour, egg, and breadcrumbs. Press firmly to help them hold their shape.
  • In a skillet, heat oil over medium heat and fry croquettes for 10 minutes or until golden brown.
  • Serve easy Basque-style cod croquettes on a plate with cheese dip on the side.

Nutritional Information

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