COD CROQUETTES WITH EASY GARLIC SAUCE
CRISPY COD CROQUETTES WITH POTATO, SPRING ONIONS AND DILL, FRIED IN OLIVE OIL UNTIL GOLDEN BROWN. THEY ARE ACCOMPANIED BY A CLASSIC EASY SKORDALIA WITH STALE BREAD, GARLIC AND LEMON THAT BLENDS PERFECTLY WITH THE TASTE OF THE FISH.
INGREDIENTS
- 500 g cod fillet
- 250 g potatoes
- 1 dry onion
- 2 spring onions
- 3 tbsp dill
- 350 gr. flour for all uses
- ¾ tsp baking powder
- 2 tablespoons apple cider vinegar
- ½ tsp oregano
- 1 egg
- Freshly ground pepper
- Salt
- Extra virgin olive oil for frying
For garlic sauce
- 300 g stale bread crumbs
- 4 garlic cloves
- 80 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 1 lemon
- Salt
INSTRUCTIONS
Start with the garlic sauce by removing the green germ from the garlic and mashing them. Dampen the stale bread with water and squeeze it very well.
Put all the ingredients in the blender and blend them, gradually adding the olive oil in a stream until it becomes a creamy mixture. Try and adjust the taste with lemon, salt or a little water if needed. Let the garlic sauce cool in the fridge while preparing the croquettes.
For the cod croquettes, de-salt the cod by changing the water several times and then boil it for five to eight minutes until it breaks easily with a fork.
At the same time boil the potatoes until soft and mash them. Finely chop the spring onions, dry onion and dill. In a large bowl, mix the flaked cod with the mashed potatoes, onions, dill, flour, baking powder, apple cider vinegar, oregano and egg.
Season lightly. Heat enough olive oil in a non-stick pan over medium heat. Pour tablespoons of the mixture into the hot oil and fry on all sides until golden brown. Serve the croquettes warm next to the cold garlic sauce.
Eva Monochari
Funky Cook
Wine Pairing
Cod croquettes with their bold bread skordalia need an aromatic wine that can balance the garlic without being overwhelmed. The Malagouzia Palaiochori 2023 from Apostolidi Estate, with its intense peach and herbal aromas, strikes the right balance alongside the skordalia. The Assyrtiko 2024 from Arktos Elevation Vineyards offers stony minerality and vibrant citrus notes that cleanse the palate after each crispy croquette bite. For an alternative, try the Retsina 2022 from Aoton Winery — a modern retsina made from Savatiano with a delicate pine resin aroma that enhances the crispy croquettes and refreshes the palate after the skordalia. Serve at 9-11°C.
