Bolinho de bacalhau - Crisp potato and salt cod croquettes

Recipe for Portuguese croquettes with potato and salt cod.

This recipe makes about 20 croquettes - perfect as an appetiser or snack.

Course Appetiser, Snack, Starter

Cuisine Portuguese

Nøgleord Croquettes, Portuguese croquettes

Total Time 1 2

Servings croquettes

Calories 110kcal

Rinse the fish thoroughly to remove as much salt as possible.
Place the fish in a bowl of cold water and leave it to soak in the fridge for at least 24 hours – change the water 3-4 times.

Boil the potatoes in a pan of unsalted water until completely tender – then drain. Leave them to cool.
While the potatoes are cooking, move on to the next step.
Lift the fish out of the water and rinse it briefly under running water. Rub off any remaining salt with your hands.
Place the fish in a pan and add enough water to cover it. Bring to the boil, then turn down to a low heat and let the fish simmer for about 10 minutes - or until tender.
Lift the fish out onto a plate and let it cool slightly before flaking it finely with your fingers. Be thorough, so the fish is in tiny pieces - and squeeze out any excess water.
Using your fingers also ensures you remove any bones and skin.
Put the cod and potatoes in a bowl and mash them together well with a whisk, a potato masher or similar.
Add the olive oil, half the lemon juice and zest, the onion, garlic, parsley and egg, and stir well to combine.
Season the mixture with freshly ground pepper and more lemon zest and juice if needed.
Ideally, chill the mixture in the fridge while the oil heats up.

Heat the oil in a saucepan or deep-fat fryer to about 170-180 °C.
Shape the mixture into balls about the size of a small egg.
Roll them in the plain flour, then the beaten egg and finally the panko breadcrumbs.
Deep-fry the croquettes in the oil until golden and crisp all over, about 2-3 minutes.
Serve the warm, crisp croquettes with aioli, parsley and lemon wedges.