The Recipe ReDux is all about uncomplicated this month. With tax time in full swing, we’re going to give our brains a rest and share easy to prepare recipes which are light on ingredients but loaded with flavor. I’ve chosen to prepare my version of cod and shrimp croquettes. In Spain they’re called croquetas de bacalao y patata and in Portugal they’re bolinhas de bacalhau, both of which are traditionally deep fried. This version is baked to reduce the amount of oil, but pan frying with a minimal amount of oil also yields good results and better overall color.
Planned leftovers makes it even easier to prepare cod and shrimp croquettes
It doesn’t take long to cook the fish and mash a couple of potatoes, but I usually plan ahead to have them available when I need them. Any firm white fish can be substituted for cod and don’t worry if you don’t have shrimp available. I’ve added them because I needed to use some I had in the freezer. Traditionally, croquettes are seasoned very simply, with some onions and parsley. If you’d like to add your own touch, feel free. We’re supposed to be relaxing our overworked brains, not fussing over a recipe that’s been prepared for centuries by home cooks on the Iberian Peninsula.
You’ll need to set up the standard breading station to make these croquettes. My tip is to divide the breading ingredients into portions in order to avoid soaking the croquettes in the egg and prevent clumping in the flour and bread crumbs.
Ingredients
- 1 lb cooked white fish broken into small pieces (I used cod)
- 4 oz cooked shrimp cut into small pieces
- 2-3 medium potatoes fist sized, cooked and mashed (between 1 ½ – 2 cups)
- 1/4 cup minced onion I used it raw, but saute them to mellow the flavor if you prefer
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 eggs beaten with a little water
- 1/2 cup flour seasoned with a little salt, pepper and paprika (to taste), for dredging
- 1 cup plain bread crumbs for dredging
- cooking spray I use olive oil in a spritzer
Instructions
- Preheat the oven to 450°F/230°C. Prepare a baking tray with cooking spray. Set up a breading station with seasoned flour, beaten egg and bread crumbs.
- Mix the fish, shrimp, onion, parsley, salt and pepper together in a large bowl. Add a tablespoon of milk if the mix doesn't hold together. Taste and adjust the seasoning before forming them into small balls or oblong shapes. You should have two dozen, depending on the amount of mix you use.
- After the croquettes have been formed, bread them by dipping first into the flour, then the egg, then the bread crumbs. Arrange on the prepared baking sheet.
- Spray the tops of the croquettes with cooking spray and transfer to the hot oven.
- Bake for 20 - 30 minutes or until they take on a nice color. Flip the croquettes once or twice and apply more cooking spray as needed.
- Serve with your favorite tartar sauce, ketchup and aioli
Notes
We like to serve these with tartar sauce or alioli and ketchup, but barbecue sauce is good, too. Be sure to drop by and visit the other Recipe ReDux bloggers to see what simple, less ingredient meals they’re serving up!
So delicious! I can’t wait to make it again. Followed it to the T but enhanced the flavor a little with some nutmeg. It’s hard to stop munching once you start!!!
Love the idea of adding some nutmeg! Thanks for sharing it. I’m going to give that a try next time. 🙂
Love any kind of croquette. Don’t see them so much these days — probably because people freak about frying them in oil, the traditional method. But you’ve solved that! This look terrific, and much healthier. Good stuff — thanks.
I don’t like dealing with all the oil, either. Baking gives a nice product, I think 🙂 Thanks, John!
Love seafood and can’t get enough of it. Your croquettes look fantastic and the color is beautiful. Those would be great at our table — our kids love seafood.
Thanks, Marisa. We eat a lot of seafood, too, although we don’t catch our own like your family does 🙂
This look quite addicting. They’re a perfect Meatless Monday dinner!
You could make a large batch and freeze some, or eat them all as you like 🙂
These look great! I just moved to Holland and they love croquettes here, and they’re definitely growing on me!
Are they made with potato or with the bechamel? The potato ones are easier to make, I think.
These look fab! I love bite sized food- this would be pretty good for a garden party in the summer! Also great roundup of posts in the linky. Lots of inspiration here tonight 🙂
Thanks, Emma! Enjoy the week! 🙂
These look so yummy and kid-friendly! I’m a sucker for anything you can serve with tarter sauce 🙂
It goes so well with seafood, doesn’t it? Hope you are able to make these 🙂
These croquettes look amazing! I love both shrimp and cod! Reminds me of the seafood I get at the beach in the summer!
Thanks, Bethany. I hope you give them a try. They’re easy to make 🙂