Summary: Cod croquettes with potato are a traditional Valencian variation that foregoes béchamel and uses cooked potato as a base. The result is a lighter croquette with a different texture and a more direct cod flavor. We'll show you the recipe step by step, compare both techniques, and share tips to make them perfect.
Content
The Valencian tradition of potato croquettes
In the Valencian Community, there is a deep-rooted tradition of preparing cod croquettes using cooked potato instead of béchamel. This recipe has humble origins: in Valencian kitchens of past centuries, potato was a cheap and accessible ingredient that allowed salted cod — expensive and prized — to be stretched to feed the whole family.
Valencian cod and potato croquettes are, technically, more similar to Portuguese pastéis de bacalhau than to Spanish croquettes with béchamel. This is no coincidence: the Mediterranean coast shared trade routes with Portugal for centuries, and culinary influences naturally crossed borders.
What distinguishes the Valencian version is the use of floury potatoes (Kennebec or Agria type), which, when cooked and mashed, create a compact dough capable of binding the shredded cod without the need for flour or milk. The result is a lighter croquette, with a more pronounced cod flavor and an interior texture that is more reminiscent of a fritter than a classic croquette.
In Valencian markets, especially during Lent and Holy Week, these potato and cod croquettes are a classic that are sold pre-formed, ready to fry. At Bacalalo, we have Valencian customers who buy shredded cod specifically for this recipe, and the feedback is always the same: with good Icelandic cod, the result is incomparable.
Potato croquettes vs. béchamel croquettes: comparative table
Before you start cooking, it's helpful to understand the differences between both styles. Each has its advantages:
| Characteristic | With potato (Valencian) | With béchamel (classic) |
|---|---|---|
| Base | Mashed cooked potato | Béchamel (butter + flour + milk) |
| Interior texture | Firm, compact, fritter-like | Creamy, fluid, melting |
| Cod flavor | More intense and direct | Softer, enveloped in creaminess |
| Difficulty | Easy (no risk of lumps) | Medium (béchamel requires technique) |
| Lactose-free | Yes (naturally dairy-free) | No (contains butter and milk) |
| Approx. calories | ~70-80 kcal per unit | ~90-100 kcal per unit |
| Resting time | 1-2 hours | 4-8 hours |
| Origin | Valencia / Portugal | Central Spain / Basque Country |
Ingredients for cod and potato croquettes
For about 25-30 croquettes
- 400g floury potatoes (Kennebec or Agria, NOT new potatoes)
- 300g dry shredded cod (previously desalted)
- 1 small onion, very finely chopped
- 2 cloves garlic, minced
- 2 eggs (1 for the mixture + 1 for breading)
- Fresh chopped parsley (generous)
- Ground black pepper
- Extra virgin olive oil
- Fine breadcrumbs for breading
- Oil for frying (mild olive or sunflower)
The perfect cod for your Valencian croquettes
Step-by-step preparation
Step 1: Prepare the potatoes
Wash the potatoes and boil them whole, with skin, in salted water for 25-30 minutes until a knife pierces them without resistance. It's important to boil them with skin so they don't absorb too much water — a soaked potato makes soft croquettes.
Peel the hot potatoes (using a cloth) and mash them with a fork or potato ricer. Do not use a blender: the starch becomes overactive and the dough turns gummy and elastic. A rustic mash, with some small lumps, is perfectly acceptable.
Step 2: Prepare the cod
If using dry shredded cod, desalt it beforehand in cold water in the refrigerator for 24-36 hours with 3 water changes. Drain and dry it well.
In a frying pan with a drizzle of olive oil, sauté the chopped onion over medium heat for 8-10 minutes. Add the garlic and cook for 2 more minutes. Add the shredded cod and sauté for 5 minutes, stirring to combine with the sautéed mixture. Set aside.
Step 3: Mix the dough
In a large bowl, mix the hot mashed potato with the cod sauté. Work the mixture with a fork until it is homogeneous. Add 1 beaten egg, generously chopped parsley, and black pepper to taste. Mix well.
Taste for salt — between the cod and the salt from the potato water, you may not need to add more. The dough should be compact and manageable, not sticky. If it's too wet, add a tablespoon of breadcrumbs to absorb the excess.
Chill the dough in the refrigerator for at least 1-2 hours. Cold dough is much easier to shape.
Step 4: Shape and bread
With lightly dampened hands, form oval or round croquettes the size of a large walnut. The classic Valencian shape is slightly flattened, like a thick disc, unlike the cylindrical Castilian croquette.
Beat the second egg in a deep dish. Roll each croquette in the beaten egg and then in fine breadcrumbs, pressing lightly so that it adheres well.
Step 5: Fry
Heat plenty of oil to 170-180°C (338-356°F). Fry the croquettes in batches of 5-6 units for 2-3 minutes until uniformly golden. Drain on absorbent paper.
Serve hot, accompanied by homemade aioli or simply with a squeeze of lemon — Valencian style.
Tips for perfect potato croquettes
- Floury potatoes, always: Floury potatoes (Kennebec, Agria, Monalisa) have more starch and less water, producing a compact dough. New or waxy potatoes (Charlotte, baby type) release a lot of water and make croquettes that fall apart.
- Boil with skin: The skin acts as a waterproof barrier. Potatoes boiled with skin absorb 30% less water than peeled ones.
- Mash, never blend: A potato ricer or fork are your allies. A blender breaks down starch chains and produces a gummy purée that is impossible to shape.
- Cod-to-potato ratio: The ideal ratio is 40% cod - 60% potato. Less cod and they will taste only of potato; more cod and the dough will not bind well.
- Abundant parsley: In the Valencian recipe, parsley is not decorative but a star ingredient. It provides freshness that counteracts the density of the potato.
- Flattened shape: Potato croquettes fry better when slightly flattened because heat penetrates more uniformly and the center doesn't remain cold.
Variations of the Valencian recipe
With roasted red pepper
Add 2 roasted and chopped red peppers to the dough. They add sweetness and color, creating a beautiful contrast when cutting the croquette. Very popular in the Alicante area.
With sweet potato
Replace half of the potato with roasted sweet potato. The sweet potato adds a subtle sweetness that combines surprisingly well with salted cod. This is a modern variation that is very popular.
Fritter style (unbreaded)
In some areas of Valencia, they are prepared without breading: balls are formed directly from the dough and fried in hot oil. The result is more similar to a fritter — a thin, direct crispy exterior, without the breadcrumb coating.
With hard-boiled egg
Add 2 chopped hard-boiled eggs to the dough. This is a classic Lent variation that adds extra protein and a pleasant texture when bitten.
Storage and freezing
Cod and potato croquettes keep and freeze just as well as béchamel croquettes:
- In the fridge: The raw dough lasts 2-3 days covered with cling film. Raw breaded croquettes last 24 hours.
- Frozen: Place the breaded croquettes on a tray without touching each other. Freeze for 2 hours and then transfer them to a freezer bag. They last up to 3 months.
- Frying from frozen: No need to thaw. Fry them directly from frozen at 170°C (338°F), adding an extra 1-2 minutes to the frying time.
- Already fried: They keep in the fridge for 2 days. Reheat in an oven at 180°C (356°F) for 10 minutes to restore crispness.
Frequently asked questions
Why do Valencian croquettes have potato instead of béchamel?
It is a deep-rooted tradition in Valencian cuisine with humble origins. Potato was cheaper and more accessible than the butter and milk needed for béchamel. In addition, potato allows the cod flavor to be more prominent and produces a naturally lactose-free croquette.
What type of potato should I use?
Floury potatoes like Kennebec, Agria, or Monalisa. These varieties have more starch and less water, which produces a compact dough that shapes well. Avoid new or waxy potatoes (Charlotte, baby), which release too much water.
Can these croquettes be made without egg?
Yes. Mashed potato has enough binding capacity to hold its shape without egg. Omit the egg from the dough and for breading, use water with a tablespoon of chickpea flour instead of beaten egg.
Are they suitable for celiacs?
The dough itself is naturally gluten-free (potato + cod + egg). To make them suitable for celiacs, substitute breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for breading.
Can I make the dough with canned potatoes?
It is not recommended. Instant or canned mashed potatoes have an overly homogeneous texture and usually contain additives that alter the flavor. Fresh cooked potato is irreplaceable for this recipe — you only need 30 minutes of cooking.
What is the difference between potato croquettes and Portuguese pastéis de bacalhau?
They are closely related. Portuguese pastéis de bacalhau have a higher proportion of cod, are shaped into pointed ovals, and are fried without breading. Valencian croquettes usually contain more potato, are breaded in breadcrumbs, and are disc-shaped. The basic technique is very similar.
What sauce best accompanies these croquettes?
Homemade aioli is the classic Valencian accompaniment. A squeeze of lemon, tartar sauce, or parsley mayonnaise also work very well. Avoid strong sauces that mask the flavor of the cod.
Products you might be interested in
Discover more
Discover our premium selection
Seafood products carefully selected since 1990 in Mercat del Ninot, Barcelona. Refrigerated shipping 24-48h.
