- 1 pound Skinless Salt Cod
- 4 cups Milk
- 1 pound Yukon Gold Potatoes
- 1 Large Shallot (minced)
- 10 Cloves Garlic (minced)
- 2 Egg Yolks
- 1/4 cup Chives (minced)
- 2 teaspoons Cayenne Pepper
- 1 tablespoon Sweet Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Black Pepper
- Salt to taste
- 3 Cups Panko Breadcrumbs
- 4 Eggs (beaten)
- 3 Cups Flour
For the saffron garlic Aioli:
- 1 quart Aioli (we use homemade, you can also use mayonnaise)
- 1/2 teaspoon Saffron
- 1/4 cup Water
- 3 cloves Garlic (microplaned to a paste)
- Rinse cod under cold water thoroughly
- In a pot, combine milk, cod, and enough water to cover the cod. Bring to a boil. Boil for 20 minutes. Then refrigerate cod and milk mixture over night (the milk helps to leech out the salt from the cod)
- The following day, drain cod and break apart using your fingers or two forks until you have small chunks. Set aside.
- Saute garlic and onions in a little olive oil until translucent. Set aside.
- Peel and boil potatoes until tender.
- Pass potatoes through a food mill (if you don’t have a food mill mash potatoes until broken up)
- Mix together potatoes, cod, egg yolks, garlic, shallots, paprika, cayenne, garlic powder, chives, salt, and pepper (use salt sparingly as the saltiness from the cod might overpower the croquettes)
- Refrigerate for an hour
- Scoop about 1.5 oz of mixture per croquette, rolling to make them round
- Prepare your breading station. One bowl of flour, one bowl of beaten eggs, one bowl of panko.
- Bread croquettes by first rolling in flour, then eggs, then panko. Set aside.
- Refrigerate until cold. Fry at 350 degrees for about 8 minutes or until warmed through.
- Bring water to a boil. Add saffron, allow to steep for 10 minutes.
- Mix saffron water, aioli, garlic, and salt to taste.
- Category: Appetizer
- Cuisine: Cuban