Salt cod and mashed potatoes are combined to make these flavorful cod croquettes coated in breadcrumbs and baked (no frying required!) until golden and crisp!
Fish and potatoes are always a winning combination, in my opinion. For example, Tuna and potato patties are a cinch to make if you have canned tuna in your pantry. And my Portuguese inspired salt cod and potato casserole is perfect for feeding a crowd.
Baccala, or salt cod, is a staple for a traditional Italian Christmas Eve meal also known as the feast of the seven fishes. And I think these bite sized salt cod and potato croquettes would make a great holiday antipasto!
This recipe combines salt cod with creamy mashed potatoes flavored with parsley and garlic, dredged in breadcrumbs and baked until crisp and golden.
And yes, I know, these croquettes are traditionally fried, but I decided to forego this method and baked them instead. The secret is to lightly coat them with olive oil and the slightly flattened oval shape of my fish patties ensures a crisp texture.
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Cod Croquettes Ingredient List
- Salt cod: be sure to desalt it by covering it with water and changing the water twice daily for 2-3 days.
- Potatoes: I used russets
- Garlic: may be omitted, if you prefer, or replaced with a finely minced onion or green onion.
Substitutions
- Replace salt cod with fresh cod fillets or other firm, white fleshed fish such as haddock or grouper and proceed with the recipe as outlined.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Crispy Baked Potato and Cod Croquettes
Before you begin: place the salt cod in a bowl and cover with water. Refrigerate it and change the water twice daily for 2-3 days.
- Peel and quarter the potatoes, cover with water in a large sauce pan, salt lightly and cook until tender, about 12-15 minutes. Drain well and transfer to a bowl.
- Add the desalted codfish to the same sauce pan you boiled the potatoes in. Make sure there is enough water to cover the fish, otherwise add more water and bring it to a boil before adding the cod. Bring to a boil, then simmer for about 10 minutes, until the fish is fork tender and flakes easily. Drain well and transfer to a bowl and let cool for 10 minutes.
- Use your fingers to remove any skin or bones on the fish and break it into small pieces.
- Mash the potatoes with a potato masher or potato ricer and add the flaked cod fish.
- Add the finely minced garlic; chopped parsley; and black pepper. Before stirring in the egg, taste the mixture and add more salt if needed. Mix all ingredients well. If the mixture is a little dry, stir in some olive oil, about 1 tbsp.
- Preheat oven to 400 degrees F and grease a parchment paper lined baking sheet with 1 tbsp. olive oil. Divide the potato/cod mixutre into 16 pieces (about 2 tbsps. each); roll into an oval shape (or ball if you prefer); dredge all sides in breadcrumbs and place on the prepared baking sheet. Drizzle extra olive oil over the croquettes.
- Bake for 30 minutes, flipping them halfway, until both sides are golden and crisp. If necessary, drizzle a little extra olive oil over the top when you flip them.
- Serve hot with lemon wedges (optional).
Recipe FAQs
If you are not fond of salt cod, use fresh cod fillets instead or any other firm, white fleshed fish such as haddock or grouper.
Yes you can. Add about 2 inches of oil (vegetable, avocado or canola oil) in a heavey bottomed pot or your deep fryer. Deep fry the croquettes until they are golden brown.
Unbaked croquettes can be prepared a day ahead and kept refrigerated until you are ready to bake them.
Yes, you can simply eliminate the last step where you dredge the croquettes in breadcrumbs. Be sure to lightly coat the croquettes in olve oil and bake, as instructed, until golden.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Crispy Baked Potato and Cod Croquettes
Ingredients
- 500 grams salt cod
- 500 grams potatoes (about 3 large) I used russets
- 1 clove garlic finely minced or grated
- 3 tbsp. freshly chopped parsley
- black pepper, to taste
- salt, to taste
- 1 large egg
- ⅓ cup unseasoned breadcrumbs
- 3 tbsp. olive oil divided
- lemon wedges for serving
Instructions
- Before you begin: place the salt cod in a bowl and cover with water. Refrigerate it and change the water twice daily for 2-3 days.
- Peel and quarter the potatoes, cover with water in a large sauce pan, salt lightly and cook until tender, about 12-15 minutes. Drain well and transfer to a bowl.
- Add the desalted codfish to the same sauce pan you boiled the potatoes in. Make sure there is enough water to cover the fish, otherwise add more water and bring it to a boil before adding the cod.
- Bring to a boil, then simmer for about 10 minutes, until the fish is fork tender and flakes easily. Drain well and transfer to a bowl and let cool for 10 minutes.
- Use your fingers to remove any skin or bones on the fish and break it into small pieces.
- Mash the potatoes with a potato masher or potato ricer and add the flaked cod fish.
- Add the finely minced garlic; chopped parsley; and black pepper. Before stirring in the egg, taste the mixture and add more salt, if needed. If the mixture is a little dry, stir in some olive oil (about 1 tbsp.) Mix all ingredients well.
- Preheat oven to 400 degrees F and grease a parchment paper lined baking sheet with 1 tbsp. olive oil.
- Divide the potato/cod mixutre into 16 pieces (about 2 tbsps. each); roll into an oval shape (or ball if you prefer); dredge all sides in breadcrumbs and place on the prepared baking sheet. Drizzle extra olive oil over the croquettes.
- Bake for 30 minutes, flipping them halfway, until both sides are golden and crisp. If necessary, drizzle a little extra olive oil over the top when you flip them.
- Serve hot with lemon wedges (optional).
Notes
- If you are not fond of salt cod, use fresh cod fillets instead or any other firm, white fleshed fish such as haddock or grouper.
- Unbaked croquettes can be prepared a day ahead and kept refrigerated until you are ready to bake them.
- For a gluten free version of this recipe simply eliminate the last step where you dredge the croquettes in breadcrumbs. Be sure to lightly coat the croquettes in olve oil and bake, as instructed, until golden.
Pat @ Mille Fiori Favoriti
This looks delicious!
Sadly, I was unable to order salt cod this year from NY, the prices went sky high between the fish tripling in price and shipping coasts. I can't find baccala here in Colorado. I am making regular cod fish as one of the fish on Christmas Eve, but I know it won't taste the same. Hopefully, next year I'll be able to find it again at a better price.
Have a Merry Christmas and a Happy and Healthy 2026!
Nadia
Hello Pat, indeed I also noticed a huge increase in the price of baccala this year. The recipe will definitely turn out fine with fresh cod fish for sure. I hope you enjoy them and I wish you a joyous and peaceful Christmas and lots of health in the New Year. There's nothing more important!