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Salt-Cod Croquettes with Saffron Aioli

These tasty croquettes are a great Spanish-inspired tapas dish when entertaining. Serve with the deliciously creamy saffron aioli and lemon wedges.

Salt-Cod Croquettes with Saffron Aioli

These tasty croquettes are a great Spanish-inspired tapas dish when entertaining. Serve with the deliciously creamy saffron aioli and lemon wedges.

Serves 6

500g salt cod

3 cups milk

5 sage sprigs

1 bay leaf

2 garlic cloves, peeled

1 medium potato, peeled

and chopped

100g plain flour, plus extra

for dusting

4 eggs

2 tbsp parsley, chopped

4 cups panko breadcrumbs

vegetable oil, for frying

pinch of saffron fronds

1 cup store-bought aioli

lemon wedges, to serve

 

1 Place fish in a plastic container, cover with water, and refrigerate for 24 hours. Replace water at least twice during this time. Remove from water and pat dry.

2 Place into a saucepan with milk, sage, bay leaf, and garlic. Bring to the boil, reduce heat, and simmer for 20 minutes. Let cool in milk, then remove and flake flesh with a fork, discarding skin.

3 Cook potato in a pot of salted boiling water for 10 minutes or until tender, mash, and set aside.

4v In a bowl, place cod, mashed potato, flour, 2 eggs, and parsley. Season with salt and pepper and mix with a fork to combine. If mixture is too dense, add a little poaching milk to loosen.

5 Roll mixture into 20 balls. Beat remaining eggs in a small bowl. Dust balls with flour, dip into egg wash, and roll in panko crumbs. Heat oil to 190°C. Cook for 3-4 minutes or until golden and cooked through. 

6 Place saffron in a bowl with 1 tablespoon boiling water; let stand for 5 minutes. Add aioli and mix to combine. Serve croquettes with aioli and lemon.

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