Salt Cod Croquettes with Honey and Mustard Mayonnaise


Salt Cod Croquettes idea came about from a tapas dish I once sampled at San Miguel Market in Madrid. A fantastic place which is made up of a load of different tapas stalls and bars all under one roof. This particular snack was salt cod on toasted bread drizzled with honey. The sweet/salty contrast was memorable as was the flavour, so in this dish it’s another staple of the Spanish tapas bar, croquettes.

Salt Cod Croquettes with Honey and Mustard Mayonnaise
Serves 4
  1. 250g Salt cod, soaked in cold water overnight
  2. 1 Garlic clove, peeled and chopped
  3. 75g Cream cheese
  4. 75ml Double cream
  5. 100ml Milk
  6. 4 Medium baking potatoes
  7. Olive oil
  8. 250g Breadcrumbs
  9. 2 Free-range eggs, beaten
  10. Vegetable oil
  11. Fresh thyme, to garnish
  1. 250ml Vegetable oil
  2. 3 Free-range egg yolks
  3. 1 tbsp Dijon mustard
  4. 1 tbsp Runny honey
  5. 1 tsp White wine vinegar
  1. Preheat the oven to 200C. Pierce each potato with the point of a knife and bake for 1 hour and 30 minutes. Keep warm.
  2. Pour a drizzle of olive oil into a non-stick frying pan and set over a high heat. Pat the salt cod dry and remove any excess water. Place the cod gently into the pan and fry for around 1-2 minutes per side. Remove from the pan and set aside.
  3. Add the chopped garlic to the pan and fry gently until just beginning to colour. Add the cream cheese, milk and cream and turn the heat down to medium. Add the cod back into the pan and cook gently until the cod begins to flake. Remove the cod into a bowl.
  4. Increase the heat and reduce the liquid in the pan down to a thick sauce consistency similar to bechamel. Pour this into the bowl with the cod and mix well with a fork to break the cod down and create a rough paste.
  5. Scoop out the insides of the potatoes and work through a sieve set over the bowl of cod. Finally mix together the potatoes and cod mixture and set aside to cool completely. Once cool, cover with cling film and leave to chill in the fridge for 6-8 hours.
  6. For the mayonnaise, add the egg yolks into a bowl along with the mustard and vinegar and whisk together. Drizzle the oil slowly into the bowl while constantly whisking, the mixture will thicken the more oil is added. Finally whisk in the honey and season to taste with salt. Cover the bowl with cling film and refrigerate.
  7. Place the breadcrumbs on a large plate and the beaten eggs in a bowl. Roll a piece of the cod mix between the palms of your hands to create the size of a golf ball. Dip this into the egg then the crumbs, covering completely and place on a plate. Repeat until the whole mix has been used and chill in the fridge for 20 minutes.
  8. Heat a large saucepan, or deep fat fryer, of vegetable oil until the temperature reaches 180C, or a piece of leftover breadcrumb sizzles when dropped into the oil. Carefully lay a few croquettes at a time into the oil and fry for 3-4 minutes, rotating in the oil to colour evenly. Remove the croquettes and drain on kitchen paper.
  9. Serve the croquettes with the mayonnaise and finish with a little fresh thyme.
Artisan Traveller


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