Summer is here and Ramadan is just around the corner, this is why I have decided to prepare something easy and simple for lunch with the delicious fish; Cod. The origin of this recipe is from Portugal. The Portuguese are fond of this fish, and the recipe has spread across the Mediterranean. I made an Algerian version, both spicy and crunchy with a chive dip as accompaniment. The recipe is perfect for a summer entree!
Serves: 12-16 croquettes
Ingredients: (For the croquettes)
- 500g of boneless Cod fillet (with skin on)
- 2 large potatoes
- 4 cloves of garlic
- A few leaves of coriander
- 1/2 teaspoon of harissa
- 1 medium egg
- Ground rusk for coating
- A pinch of salt
- A pinch of black pepper
- Oil for frying (I use sunflower oil)
Procedure:
- In a large bowl add the cod and cover the fish with fresh water.
- Add the juice of 1 lemon into the large bowl, soak the fish overnight.
- The following morning remove the brown skin and rinse the fish.
- In a pot add the cod and cover with water, cook until the fish is tender and soft (approx. 20 mins).
- Drain the water and set aside the fish onto a plate.
- Peel and wash the potatoes.
- Place the potatoes into the pot and cover them with water. Add a pinch of salt.
- Cook the potatoes on a medium heat for 20 minutes until they become soft.
- Remove from the heat and drain them into a colander.
- In a large bowl add the fish and the potatoes.
- Mash with a fork the fish and the potatoes together.
- Add the crushed garlic, the chopped coriander, the chopped parsley, the harissa and the black pepper and finally one egg.
- Mix all ingredients together with a fork.
- Refrigerate for 2 hours.
- Remove the bowl from the refrigerator, and use your hands to make the shape of a round croquettes, and roll them into the ground rusk.
- Heat a large and deep frying pan, fry the croquettes until they turn golden brown.
- Drain them into a colander.
- Proceed the same way for the rest of the croquettes.
Ingredients: (For the dip)
- 200ml of Greek yogurt
- 2 cloves of garlic
- A pinch of salt
- A pinch of black pepper
- A pinch of crushed red pepper
- Fresh chives
Procedure:
- In a serving bowl add the yogurt, the crushed garlic, the salt, the black pepper, the crushed red pepper and the chopped chives.
- Mix all the ingredients with a fork.
- Refrigerate before serving.
Serve the croquettes with the chive dip. You can drizzle them with some lemon juice or add more harissa on the side (for the brave and spicy-food-amateurs).
Bon Appétit.
Petite Panière 
Looks delish Linda
Thank you so much Vidya 🙂
My favourite Portuguese food!! When we lived in Galicia, we were a ten minute drive to Valença, a small sleepy town in Portugal and I used to love having these cod bites!! Wishing you a blessed Ramadhan when it comes Linda 😘💕
I’m glad you enjoyed reading the post Farianti. I wish you a Ramadan Mubarak bi saha wa lahna ❤
Looks delicious😋
Thank you so much skd 🙂 Have a superb weekend!
You too dear☺
Oooo, Linda, such a lovely recipe for cod croquettes, and that chive dip would go so well with it.
Thank you so much Loretta. The chive dip was nice even for vegetables or with boiled eggs! 🙂
Aah bolinhos de bacalhau! Love them so much. Your version sounds delicious too, I’ll have to try!
Thank you very much for your kind words. Have a nice weekend! 🙂
Simple yet delicious! Fried to perfection! 🙂
Thank you Francesca. Enjoy your weekend! 🙂
Linda – this looks restaurant worthy, I could get carried away nibbling on these!
Thanks you so so much for your nice words Laura. Simple to prepare and a real success at home! 🙂 Have a nice weekend!
Your croquettes look perfect 🙂 and I love the dip xx
Thanks a bunch Elaine, I’m sure you will love the dip! 🙂 xxx
I finally bought a little electric deep fryer a few years ago and haven’t used it yet. This just might be what makes me unearth it from my basement and get frying! thanks!
Mimi, I think it’s time to use it 😉 The recipe is simple and do let me know how it turns out!
Will do!
They look so delicious, I best they taste even better! 🙂
Thank you so much Lily! 🙂
Bacalao is so under rated in Australia, these look delicious Linda…
Thank you so much Sandra! 🙂
I am not big on fish .. These though look great!
Thank you very much! 🙂
These must disappear in a flash Linda! Such a delicious lunch or appetiser!
It was a delicious lunch Margot and I agree with you disappeared in a wink 😉 Bravo encore, have a wonderful Sunday! xx
I’ve never eaten or made croquettes- I’ve been missing out!! These looks and sound delicious- love the sauce too. Must try!
Perfect for an outside lunch Josette and very simple to cook! 🙂
Yuuuum 🙂
Very yummy! 😀
I used to make croquettes, many, many years ago, mostly with ground ham or chicken, and what held the mixture together was a very thick white sauce. I can see how yours are held together with potato, which seems like a very tasty idea with the fish. One question: What is rusk?
Thank you so much for your nice comment Barbara! Rusk is Melba toast, you can also use bread crumbs! 🙂
I’m not much of a fish enthusiast, but I do enjoy eating cod. I really love the seasoning/coating of these deep fried cod. What a decadent appetizer it will make for a party.
Thank you very much Fae. The croquettes were very delicious. The dip is very easy to prepare and perfect with vegetables or toasts! 😋
mmmmm ichahou tes croquettes comme d’habitude ya3tik essaha 🙂
Issalmek Lala Safo, tes enfants vont adorer. 😉