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.
500g salt cod
3 cups milk
5 sage sprigs
1 bay leaf
2 garlic cloves, peeled
1 medium potato, peeled
100g plain flour, plus extra
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.