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Cod and Vegetable Croquettes
Desalted cod, potato and carrot come together in a thick beer batter for crisp, savoury bites.
Prep 25 min. Cook 25 min. Total 50 min. ⭐ Easy

The Story Behind the Recipe

These croquettes started with leftovers. We had some cod and vegetables that I wanted to use, so I combined them with a beer batter and fried the mixture.

The result was delicious. I also tried cooking them with less oil, but I personally preferred the crispier version. This is one of those recipes that begins as a way to use what is in the fridge and ends up deserving a place at the table in its own right.

For a more classic way to serve the fish, take a look at my fried cod with skordalia.

If you enjoy croquettes, try my crispy vegetable and cheese croquettes too.

The Technique

  • Vegetables first: Sauté the potato, carrot and spring onion whites until softened.
  • Greens in the bowl: Add the spring onion greens directly to the mixture with the parsley.
  • Only as much batter as needed: Add it gradually until the mixture holds together.
Ingredients

  • Salt cod fillet, already desalted: approximately 700-800 g

  • Potatoes: 2 medium, grated and drained

  • Carrots: 2 medium, grated

  • Spring onions: 2, whites and greens separated

  • Fresh parsley: a little, finely chopped

  • Olive oil: for sautéing

  • Sunflower oil: for frying

For the batter

  • All-purpose flour: as needed

  • Beer: as needed

  • Salt: to taste

  • Sweet paprika: to taste

Steps

Method

  1. Check the desalted cod carefully for bones and flake it.

  2. Heat a little olive oil and sauté the potato and carrot over medium heat.

  3. Add the spring onion whites and a little salt. Continue cooking until softened.

  4. In a bowl, mix flour, salt and sweet paprika. Gradually add beer to make a thick batter.

  5. In a larger bowl, combine the cod, sautéed vegetables, spring onion greens and parsley.

  6. Add the batter a little at a time, mixing until the mixture is firm enough to portion into small croquettes.

  7. Heat plenty of sunflower oil and add small spoonfuls without overcrowding the pan.

  8. Fry, turning as needed, until golden and cooked through. Drain on a wire rack.

Tips

  1. The quantities are a guide. The consistency matters more than a fixed flour-to-beer ratio.

  2. You do not need to use all the batter if the mixture already holds together.

  3. Be careful with extra salt, as the cod may still retain some saltiness.

  4. They are also tasty with less frying oil, but I personally prefer the crispier version.

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