Cod Croquettes with Lemon Caper Aioli
Crispy, golden cod croquettes with a flavorful blend of herbs and spices, perfectly paired with a zesty lemon caper aioli. A deliciously indulgent bite, perfect for any occasion.
Ingredients
- 1/2 pound skinless boneless salt cod, rinsed
- 1 cup milk
- 2 thyme sprigs
- 1 bay leaf
- 8 garlic cloves—3 smashed 5 minced
- 1 pound Yukon Gold potatoes peeled and cut into 2-inch chunks
- 1 tablespoon extra-virgin olive oil
- 1 large shallot minced
- 1 teaspoon paprika
- 3 tablespoons chopped cilantro
- 1 cup all-purpose flour
- 1 1/2 cups fine bread crumbs
- 3 large eggs
- 1 large egg yolk
- Vegetable oil for frying
- Lemon wedges for serving
Lemon Caper Aioli
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoon chopped capers
- 2 teaspoons chopped fresh tarragon
- 1 garlic clove minced
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
Instructions
- Soak the Cod– Cover salt cod with cold water and refrigerate for 24–48 hours, changing the water at least three times.
- Cook & Flake– Drain and simmer in a saucepan with milk, thyme, bay leaf, garlic, and enough water to cover by 2 inches. Cook for 20 minutes until flaky. Remove, cool, and flake.
- Cook Potatoes– Simmer potatoes in the same saucepan for 10 minutes until tender. Mash with 2 tbsp cooking liquid.
- Mix & Chill– Sauté shallot and garlic in olive oil, then mix with potatoes, cod, cilantro, paprika, and egg yolk. Chill for 30 minutes.
- Form & Coat– Shape into 1-tbsp balls. Dredge in flour, dip in beaten egg, and coat with breadcrumbs. Chill for 10 minutes.
- Fry & Serve – Heat ½ inch oil in a skillet. Fry croquettes until golden, about 4 minutes. Drain on paper towels and serve with lemon wedges.
Lemon Caper Aioli
- In a small bowl, whisk the mayonnaise with the lemon juice, capers, tarragon and garlic. Whisk in the olive oil in a steady stream and season with salt and pepper.