Ingredients Jump to Instructions ↓

  1. 2 pounds

  2. 1 pound

  3. 23; cup

  4. 160 mL

  5. 3 garlic cloves, minced

  6. Salt, if necessary, and black pepper to taste

  7. 1&frac

  8. 13; cups

  9. 320 mL

  10. 13; cup

  11. 80 mL

  12. 1/2 teaspoon 3 mL

  13. 1 teaspoon 5 mL

  14. 4 eggs, beaten

  15. Oil, for deep-frying

  16. Peppery sauce, for side dish

  17. Tomato sauce, for side dish

Instructions Jump to Ingredients ↑

  1. Rinse the pieces of salt cod under cold running water. Soak in water, refrigerated, overnight, changing the water periodically. Discard the soaking liquid and rinse the cod in cold water. (The salt cod can be prepared 1 day in advance.)

  2. Simmer the reconstituted salt cod in water for 15 minutes. Drain and remove the skin. Allow to cool enough to handle, then shred the fish with your hands, feeling for and removing any bones.

  3. Pulse the fish in a food processor.

  4. Combine all of the ingredients and mix thoroughly. Adjust for salt, keeping in mind that some saltiness always remains in reconstituted salt cod.

  5. Divide the mixture into 16 balls, flattening them slightly. Allow the croquettes to rest for 1 hour, refrigerated, covered with plastic film.

  6. Fry the croquettes in oil heated to 355°F [180°C], turning them when slightly golden on 1 side. Remove with a slotted spoon and drain on paper towels. Keep warm until all are cooked.

  7. Serve 2 per person, warm, with a side dish of peppery sauce with okra (môlho de nagó) or tomato sauce.


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