Codfish croquettesCodfish croquettes are very light and tasty and can be eaten as a snack or for lunch with french fries and a salad. It is a very good way to make finicky children eat fish. They’ll never guess what that lovely croquette contains. My mom used to fool my sister for years. Every time we had cod, my sister had potato croquettes. We are still laughing about it! Do try them, you will love them.




500 gr. Filet of codfish (frozen, fresh or salted)
500 gr. potatoes
2 spring onions, finely chopped
1 egg
2 tablespoonfuls dill finely chopped
1 tablespoonful parsley finely chopped
Salt, pepper
Oil for frying



If you use salted cod, you have to soak it in water for two – three days to rehydrate and desalinate it. Change the water at least 4 – 5 times a day. If you use frozen fish, simply leave it to defrost. When the cod is ready, take it out of the water and squeeze it remove as much water as possible. The frozen cod should also be squeezed. Pull off the skin, and remove the bones with tweezers. A filet of cod doesn’t have too many bones.

With your fingers, pull small chunks of the flesh of the fish and remove any bones that there may be in the fillets. In the meantime, you have peeled, washed and boiled your potatoes in lightly salted water. When they are soft, strain them and mash them. Let them cool and then add the codfish, the egg, the spring onions, the chopped dill and parsley, salt and pepper. Be careful with the salt if you are using salted cod, in case it is still too salty. Taste the mixture and adjust the seasonings. If the mixture is too soft and doesn’t hold its shape, you can add 1 – 2 tablespoonfuls flour. Put the bowl in the fridge for about  one hour.

Put some oil in a pan. Use a medium sized pan, so that you can check the croquettes while cooking, so that they don’t burn. Put some flour on a plate. Take the bowl out of the fridge and make patties – not too big, because they might break. Dip them carefully in the flour and then put them in the hot oil. Turn the fire down, so that the croquettes cook inside without burning. When they are golden, turn them over and when they have a nice color, take them out of the pan and place them on a paper towel.

You can serve them with a salad, feta cheese or you may add a dip. You can let your imagination run wild and improvise.

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