Cod and potato croquettes

Name: Cod and potato croquettes
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 0
Ingredients: Cod fillet 1.8 lbs; Potatoes 0.9 lb; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Corn flakes unsweetened 17.9 cups; Eggs 2; Type 00 flour 1 ¼ cup; Water iced 0.7 cup; Fine salt to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Makes: Persons
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Cod and potato croquettes get their defining crunch not from frying but from a coat of crushed corn flakes that crisps and turns golden in the oven. Inside, the filling stays soft — just cod fillet, boiled potatoes, and parsley — and the contrast between that tender center and the shatteringly crisp shell is what makes them so satisfying.

They come out light and deeply savory, without the mess or weight of a deep-fried version. They pull double duty as an appetizer or a weeknight main, and they're especially good at converting reluctant fish eaters — kids included. Serve them hot with a yogurt sauce or a mild mayonnaise, and most of the skeptics at the table will reach for seconds.

INGREDIENTS

For 6 croquettes: Cod fillet 1.8 lbs (800 g); Potatoes 0.9 lb (400 g); Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

For the coating: Corn flakes 17.9 cups (500 g) - unsweetened; Eggs 2; Type 00 flour 1 ¼ cup (150 g); Water 0.7 cup (150 g) - iced; Fine salt to taste

Preparation

How to prepare Cod and potato croquettes

To make the cod and potato croquettes, first boil the potatoes starting from cold water for about 30–40 minutes from the boil 1. Meanwhile, put the cod 2 and the parsley 3 into a food processor.

Blend until you obtain a smooth mixture 4. When the potatoes are soft enough to be pierced with a fork, mash them in a bowl 5. Add the cod mixture to the mashed potatoes 6.

Add the salt 7 and the oil 8, then mix together with a spoon 9.

Let the mixture firm up in the refrigerator for 10–15 minutes 10, covered with plastic wrap. Meanwhile prepare the batter: pour the eggs, the ice-cold water 11 and the flour 12 into a bowl.

Season with a pinch of salt and whisk well 13 until you have a smooth, homogeneous batter 14. Now shape the croquettes by taking about 150 g of mixture at a time and molding it between your hands 15 — about 5.3 oz per croquette.

Coat the croquettes first in the batter 16 and then in coarsely crushed corn flakes 17, making sure they are completely covered 18.

With these quantities you'll get about 6 croquettes: place them on a baking tray and bake in a conventional oven preheated to 338°F–356°F (170°–180°C) for about 30 minutes 19. When they're golden and crispy, remove from the oven 20 and serve your cod and potato croquettes while still hot 21!