Cod and potato bites
- Gluten Free
- Lactose Free
- Difficulty: Average
- Prep time: 40 min
- Cook time: 5 min
- Serving: 4 people
- Cost: Average
- Note plus the cod soaking time (3 days)
Cod is one of the most popular ingredients of the festive season and is often served fried or stewed. Today we'd like to present you with a truly delicious recipe: our cod and potato bites. A starter of simple flavors that will win all your guests over. Making these croquettes is very simple, but to achieve the right level of sapidity and softness, you'll need to be careful when soaking the cod. The only way to ensure it is tender, rehydrated and loses most of its salt, used to preserve it, is to wait 3 days and change the water frequently.
You too can prepare these delicious bite, perfect as a starter for your Christmas Eve dinner or for dinner on New Year's Eve!
- Cod 1 lb (400 g)
- Potatoes 1 lb (500 g)
- Eggs 2
- Fresh scallion 1
- Fine salt to taste
- Black pepper to taste
- For frying
- Peanut seed oil to taste
How to prepare Cod and potato bites
To prepare cod and potato bites start by desalting the cod 3 days before. Take the cod, which will be covered in salt 1, rinse it thoroughly under running water 2 and place it in a large bowl. Fill the bowl with cold water 3, cover and place back in the refrigerator. You'll need to change the water a couple of times a day.
When the cod is thoroughly desalted, rinse it again under running water 4. Now place the potatoes in a large saucepan, cover with water and add a pinch of salt 5. Bring to the boil and cook for around 30-40 minutes, until soft. In the meantime, cook the cod in boiling water (not salted) for around 10 minutes. Drain 6 and leave to cool.
Remove the skin from the cod 7 and any bones 8, then break into pieces by hand, and place in a bowl. Drain the potatoes as soon as they are cooked and leave them to cool. Peel and cut them into pieces 9.
Place them in a mixer bowl 10, add the cod 11 and blend into a cream 12.
Finely chop the middle part of the spring onion 13. Add to the potato and cod puree, which you will have placed in a bowl 14, and add the chopped parsley too 15.
Now add the eggs 16, a pinch of black pepper and salt 17. Stir by hand to obtain a soft, sticky and homogeneous mixture 18.
Heat abundant peanut seed oil in a pan. Use two spoons to shape the mixture 19 and place them in the hot oil. Fry the cod and potato balls, turn them over every now and then 20, until nice and golden. Drain and place them on absorbent paper to remove any excess oil 21. Serve when nice and hot!
You can store the mixture for the balls in the refrigerator for up to a day before preparation. We recommend you enjoy the balls freshly fried.
For an exotic touch, you could serve the cod and potato bites with soy sauce.
Replace the fresh spring onion with a small grated garlic clove.