When you think of croquettes, you may picture crispy, golden bites filled with creamy mashed potatoes or minced meat, but for a more Caribbean take on the recipe, we’ll be using codfish. Inspired by traditional sailfish fritters (sometimes called ‘stamp and go’), these bite-sized treats are perfect for appetizers, snacks, or even as part of a larger meal. Codfish croquettes bring together the rich, savory flavor of salted cod with vibrant Caribbean herbs and spices, all wrapped in a crispy exterior that gives way to a tender, flavorful filling. Whether served with a dipping sauce or on their own, they’re an irresistible blend of textures and flavors that showcase the best of island cuisine.
These croquettes draw inspiration from the use of salted cod, which is a staple ingredient across the Caribbean. Traditionally known as “bacalao” in Spanish-speaking islands or “saltfish” in places like Jamaica and Barbados, this preserved fish is rehydrated and used in countless dishes. The cod is soaked to remove excess salt, then mixed with mashed potatoes, garlic, onions, and fresh herbs like thyme and parsley. The result is a perfectly seasoned filling that is coated in breadcrumbs and fried to crispy perfection. These croquettes are a great way to use up any leftover saltfish from a previous meal, or they can be made from scratch to showcase their unique, savory taste. Perfect for parties, family gatherings, or a simple snack, they bring a touch of the Caribbean to any occasion.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- 1 pound salted codfish
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon black pepper
- 1 egg, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions:
- Prepare the Codfish: Soak the salted codfish in water for at least 4 hours or overnight, changing the water a few times to remove excess salt. Once soaked, drain and rinse the codfish, then boil it in fresh water for about 10 minutes. Drain, cool, and shred the codfish into small pieces, removing any bones.
- Cook the Potatoes: While the codfish is boiling, place the diced potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 10-12 minutes. Drain and mash the potatoes until smooth.
- Mix the Filling: In a large mixing bowl, combine the mashed potatoes and shredded codfish. Add the chopped onion, minced garlic, thyme, parsley, and black pepper. Mix well to combine all the ingredients.
- Shape the Croquettes: Take small portions of the mixture and form them into croquette shapes, either into balls or small cylinders. Set aside.
- Bread the Croquettes: Place the beaten egg in one shallow dish and the breadcrumbs in another. Dip each croquette into the egg, then roll it in the breadcrumbs until fully coated.
- Fry the Croquettes: Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, fry the croquettes in batches, turning them occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch. Drain on paper towels.
- Serve: Serve the codfish croquettes hot with your favorite dipping sauce, such as a spicy aioli, tartar sauce, or a Caribbean hot pepper sauce.
Codfish croquettes are a delightful way to enjoy the rich flavors of the Caribbean. The crispy, golden crust combined with the tender, savory filling makes them an irresistible snack or appetizer. Whether you’re familiar with saltfish dishes or new to Caribbean cuisine, these croquettes are sure to become a favorite. Enjoy them as part of a tapas spread, alongside a salad, or just on their own for a quick, satisfying bite.
