Cod Croquettes and Chive Dip

IMG_3944IMG_3973IMG_3969Summer 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 as 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
  • Half a 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:

  1. In a large bowl add the cod and cover the fish with fresh water.
  2. Add the juice of 1 lemon into the large bowl, soak the fish overnight.
  3. The following morning remove the brown skin and rinse the fish.
  4. In a pot add the cod and cover with water, cook until the fish is tender and soft (approx. 20 mins).
  5. Drain the water and set aside the fish onto a plate.
  6. Peel and wash the potatoes.
  7. Place the potatoes into the pot and cover them with water. Add a pinch of salt.
  8. Cook the potatoes on a medium heat for 20 minutes until they become soft.
  9. Remove from the heat and drain them into a colander.
  10. In a large bowl add the fish and the potatoes.
  11. Mash with a fork the fish and the potatoes together.
  12. Add the crushed garlic, the chopped coriander, the chopped parsley, the harissa and the black pepper and finally one egg.
  13. Mix all of the all ingredients together with a fork.
  14. Refrigerate for 2 hours.
  15. 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.
  16. Heat a large and deep frying pan, fry the croquettes until they turn golden brown.
  17. Drain them into a colander.
  18. 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:

  1. In a serving bowl add the yogurt, the crushed garlic, the salt, the black pepper, the crushed red pepper and the chopped chives.
  2. Mix all the ingredients with a fork.
  3. 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.

38 thoughts on “Cod Croquettes and Chive Dip

  1. 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 😘💕

  2. 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!

  3. 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?

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