A recipe from Santa Pola

John’s Santa Pola Recipes

Luke’s croquetas de bacalao

(Salt cod fish balls or croquettes)

makes 12 croquettes/balls

200g salt cod (dry weight)

1 Bay leaf

2 large floury potatoes (300g)

2 tsp chopped fresh parsley

2 garlic cloves minced or finely chopped

black pepper (and salt)

3 tbsp plain flour

Soak the salt cod in water for 48 hours (changing water 2 or 3 times), drain, put fish in saucepan with bay leaf, cover with cold water, bring to boil and simmer gently for 3 minutes.

Remove fish from water and boil the potatoes (unpeeled) in the same water until cooked.

Remove any skin or bones from fish and rub fish through fingers (as if making pastry) and set aside.

Peel potatoes when cooked and mash with a little butter (or olive oil).

Mix the fish, mashed potatoes, parsley and garlic in a bowl. Add black pepper to taste (and salt, if needed – it probably won’t need salt).  Leave to cool.

With wet hands shape mixture into 12 balls or croquettes and roll in the flour to coat evenly. (These can be made up to a day in advance and kept covered in a refrigerator).

Heat vegetable oil in a saucepan or deep-pan fryer to 180°C and fry the balls/croquettes in two batches until golden brown.  Drain and serve hot with lemon wedges and alioli or mayonnaise*.

26 August 2013, Santa Pola

*At a first attempt – a joint effort with Luke – we served them with alioli and they were delicious but we both thought they might benefit from being served with chili oil or sweet chili dipping sauce (or possibly having some fresh chopped chilies added with the garlic).  Certainly worthy of experimentation.

This recipe was based on one by Jenny Chandler in "The Real Taste of Spain"