Cod and Potato Croquettes with Cilantro Aioli

Recipe for Cod and Potato Croquettes with Cilantro Aioli

Hello! We are going to prepare some croquettes that are a true embrace for the palate. This recipe combines the creamy texture of the potato with the power of the cod, creating a perfect balance that is further enhanced with our special touch: a fresh aioli of cilantro. It's an ideal dish to share and enjoy at home without complications.

Preparation time

To organize ourselves well in the kitchen, it is essential to have clear timings. These croquettes require a bit of patience for assembly, but cooking is quite fast. Here's the breakdown so you can plan your cooking session:

• Preparation: 20 minutes
• Cooking: 25 minutes
• Total: 45 minutes
• Servings: 4-6 people (approx. 15 units)
• Difficulty: Easy/Intermediate

Ingredients

The quality of the raw material is what defines the success of this appetizer. You don't need luxury products, but you do need fresh and well-treated ingredients. Here's what we'll need:

For the croquette dough

• 250 g of cod desalted and shredded (without bones or skin)
• 2 large potatoes, cooked and peeled (preferably a floury variety)
• 1 large egg (L)
• 2 tablespoons finely chopped white onion
• 2 tablespoons all-purpose wheat flour
• Breadcrumbs or Panko (amount needed for breading)
• Neutral vegetable oil or mild olive oil (for frying)
• Salt and pepper to taste (be careful with salt if the fish is still strong)

For the Cilantro Aioli

• 1 whole egg (at room temperature)
• ½ cup extra virgin olive oil or sunflower oil
• 1 small garlic clove (remove the central germ)
• ½ cup of cilantro fresh (leaves and thin stems)
• Juice of 1 green lemon or lime
• A pinch of salt

If you're missing an ingredient in your pantry or want to try variations, here are some options. If you can't find cod desalted, you can use well-drained canned tuna for a quicker version, although the flavor will be different. If you don't have cilantro, fresh parsley is a worthy substitute, though you'll lose that characteristic citrus touch. For the potatoes, if you don't have fresh ones, avoid using boxed mashed potatoes; the texture won't hold up to frying.

Utensils we will use

You don't need professional equipment to achieve a restaurant-quality result, but you do need basic tools that facilitate the work and ensure safety when cooking with hot oil:

• Medium pot (for boiling the potatoes)
• Deep frying pan or saucepan (for deep frying)
• Large bowl (for mixing the dough)
• Fork or manual potato masher
• Sharp knife and cutting board
• Blender or hand blender (immersion blender) for the sauce
• Skimmer (for removing fried foods)
• Plate with absorbent kitchen paper

Preparation

We are going to build these flavors step by step. Follow the order to ensure the texture is correct and you don't have problems when frying.

1. Preparation of the potato and fish base

   The secret to creaminess lies in how we treat the base.

   • Cook the potatoes in boiling water until tender when pricked. Drain them well and, while still hot, mash them in the bowl until smooth. It is vital that they lose their steam so that the dough does not become watery.
   • Make sure the cod is completely shredded and dry. If it releases water, dry it with paper towels.
   • Mix the fish with the mashed potato in the bowl.
2. Cook the potatoes in boiling water until tender when pricked. Drain them well and, while still hot, mash them in the bowl until smooth. It is vital that they lose their steam so that the dough does not become watery.
3. Make sure the cod is completely shredded and dry. If it releases water, dry it with paper towels.
4. Mix the fish with the mashed potato in the bowl.

5. Binding and seasoning of the dough

   This is where we integrate the elements that will provide flavor and structure.

   • Add the chopped onion to the bowl (you can sauté it beforehand if you prefer a milder flavor, but raw it adds texture), the egg, and the tablespoons of flour.
   • Work the mixture with clean hands or a sturdy spatula until you get a homogeneous and malleable dough.
   • Taste a little of the dough (if you dare) or smell it to adjust the salt and pepper. Remember that the fish already adds saltiness.
6. Add the chopped onion to the bowl (you can sauté it beforehand if you prefer a milder flavor, but raw it adds texture), the egg, and the tablespoons of flour.
7. Work the mixture with clean hands or a sturdy spatula until you get a homogeneous and malleable dough.
8. Taste a little of the dough (if you dare) or smell it to adjust the salt and pepper. Remember that the fish already adds saltiness.

9. Shaping and breading

   We are going to give them their characteristic shape. If you like to experiment with textures, I recommend seeing how the potato patties, which have a similar shaping process.

   • Take portions of the dough (use two spoons if you want uniformity) and shape them into cylinders or balls with your hands.
   • Pass each piece through the breadcrumbs or panko. Press lightly so that the coating adheres well; this is the protective shield to prevent them from breaking.
   • Tip: If you have time, refrigerate the formed croquettes for 30 minutes before frying. This helps them maintain their shape.
10. Take portions of the dough (use two spoons if you want uniformity) and shape them into cylinders or balls with your hands.
11. Pass each piece through the breadcrumbs or panko. Press lightly so that the coating adheres well; this is the protective shield to prevent them from breaking.
12. Tip: If you have time, refrigerate the formed croquettes for 30 minutes before frying. This helps them maintain their shape.

13. The perfect fry

    The moment of truth to achieve that golden color.

    • Heat plenty of oil in the pan over medium-high heat. To know if it's ready, drop a breadcrumb; if it bubbles happily, it's time.
    • Fry the croquettes in small batches (3 or 4 at a time) to avoid lowering the oil temperature.
    • Cook for about 3-4 minutes, turning them gently until golden on all sides.
    • Remove with a slotted spoon and place them on absorbent paper.
14. Heat plenty of oil in the pan over medium-high heat. To know if it's ready, drop a breadcrumb; if it bubbles happily, it's time.
15. Fry the croquettes in small batches (3 or 4 at a time) to avoid lowering the oil temperature.
16. Cook for about 3-4 minutes, turning them gently until golden on all sides.
17. Remove with a slotted spoon and place them on absorbent paper.

18. Cilantro Aioli (Green Sauce)

    This sauce elevates the dish and adds freshness.

    • In the blender cup, add the egg, garlic, the cilantro, lemon juice, and salt.
    • Blend at medium speed until everything is crushed.
    • Without stopping the blender, add the oil in a very thin and constant stream. You will see how the mixture changes sound and thickens, emulsifying perfectly.
19. In the blender cup, add the egg, garlic, the cilantro, lemon juice, and salt.
20. Blend at medium speed until everything is crushed.
21. Without stopping the blender, add the oil in a very thin and constant stream. You will see how the mixture changes sound and thickens, emulsifying perfectly.

To finish and serve

Once you have drained the excess oil from the croquettes well, transfer them to a clean platter. It's important not to pile them up too much so they stay crispy. Serve immediately, piping hot, accompanied by a small bowl with the aioli cilantro on the side for dipping. If you want to complete the table with more snack options, some spinach balls would make a beautiful color contrast. Decorate with some fresh cilantro leaves or extra lemon slices for those who want more acidity.

Nutritional Information

Although it is a fried dish, cod provides us with interesting nutrients. Here is an estimate per serving for you to have the data handy:

• Calories: 180 kcal
• Proteins: 12 g
• Fats: 9 g
• Carbohydrates: 15 g
• Fiber: 2 g

Note: Values are approximate and may vary depending on the size of the croquette and the amount of oil absorbed during frying.

5 keys to make it perfect

Sometimes, small details make the difference between a normal croquette and a spectacular one. Here I share my secrets:

1. Drying the fish: Water is the enemy of frying. Make sure the cod does not have excess moisture before mixing it. If you use frozen fish, let it thaw on a colander.
2. Oil temperature: If the oil is cold, the croquette will absorb fat and become oily. If it's too hot, it will burn on the outside and remain cold on the inside. Look for a constant but controlled bubbling.
3. The ideal potato: Use old or floury potatoes. New potatoes have a lot of water and make the dough difficult to handle.
4. Don't overcrowd the pan: When you put too many pieces at once, the oil temperature drops sharply. It's better to fry in several batches with patience.
5. Cold rest: If you feel the dough is too soft, put it in the fridge before forming the balls. The cold hardens the potato starch and makes the job easier.

When is it ideal to enjoy it?

These croquettes are chameleonic. They are perfect as tapas at an informal gathering with friends on a Friday night, served with a cold drink. They also work wonderfully as a starter at a Sunday family meal, before a main course like a vegetable lasagna. In summer, outdoors, they are the star bite because they can be eaten by hand without the need for cutlery, which makes them very practical for picnics or dinners on the terrace.

Comparison table

So you can see where our recipe stands against other similar options you might be considering, I have prepared this comparison:

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how yours turned out, if you gave it your personal touch, or if you dared to make the aioli. Leave your comment and share your own tricks so we can all learn together!

Culinary glossary

To ensure you have no doubts, here I explain some terms we have used:

• Desalting: Process of submerging the cod in water (changing it several times) to remove the excess salt with which it is preserved.
• Emulsify: Mixing two liquids that normally do not combine (like egg and oil) by beating until a homogeneous and stable cream is achieved.
• Breading: Covering a food with breadcrumbs before frying it to create a crispy layer and protect the inside.
• Smoke point: It is the temperature at which oil begins to burn and smoke; we must avoid reaching this point for healthy frying.
• Floury (potato): Type of potato with high starch content and low water, ideal for purees because it becomes fluffy and dry when cooked.