Cod Flakes: 5 Easy and Economical Recipes
Cod flakes are trimmings from the cutting and filleting process—irregular pieces that don't have the shape of a loin or center but retain exactly the same flavor, texture, and nutritional quality. They are the secret of smart, economical cooking: you pay less because the shape isn't "pretty," but the product is identical. These 5 recipes demonstrate that flakes are, in many cases, the ideal cut.
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What are cod flakes
Cod flakes are the trimmings left after filleting the loins, centers, and tails of dried salted cod. They include irregular pieces from different parts of the fish—sides, ends, thin sections—that do not have the size or shape to be sold as individual cuts.
The important thing: they are the same fish. Same Gadus morhua, same salting process, same desalting. The only difference is the shape. In a croquette, fritter, or scrambled egg dish, where the cod is shredded, the shape of the original cut is completely irrelevant.
The savings are significant. Cod flakes cost between 30% and 50% less than loins. If your recipe requires shredded cod—and many of the best cod recipes do—you are paying a premium price for a format that you will destroy when cooking.
Why choose cod flakes
| Factor | Flakes | Loin |
|---|---|---|
| Price | €6.95-9/kg | €15-25/kg |
| Flavor | Identical | Identical |
| Preparation | Already in small pieces | Needs to be shredded |
| Ideal for | Croquettes, fritters, scrambled eggs, salads, fillings | Grill, oven, sauces where presentation matters |
| Yield | 100% usable | 90-95% (edge discard) |
Desalted Cod Brandade - 250g
North Atlantic Gadus morhua cod trimmings, desalted for 48 hours. Perfect for croquettes, fritters, scrambled eggs, and all recipes where cod is shredded. Same product, same flavor, more accessible price.
1. Cod croquettes
Cod croquettes are probably the best tapa you can make with flakes. Creamy inside, crispy outside, with an unmistakable cod flavor.
Ingredients (30-35 croquettes)
- 300 g desalted cod flakes
- 80 g butter
- 80 g flour
- 750 ml whole milk
- 1 small onion, finely chopped
- Nutmeg, white pepper
- For coating: flour, beaten egg, breadcrumbs
Step-by-step
Sauté the onion in butter for 8 min. Add the flour, stir for 2 min (roux). Gradually add the milk in 3-4 batches, stirring constantly to prevent lumps. Cook the béchamel for 15 min over low heat. Add the shredded cod in fine fibers. Mix well. Pour into a tray, cover with cling film touching the surface, and refrigerate for at least 4 hours (preferably overnight). Form the croquettes, coat in flour, egg, and breadcrumbs. Fry in oil at 180 °C for 2-3 min until golden.
Key: the béchamel should be thick (more flour than usual) because the cod adds moisture. And the mixture must be well chilled before forming the croquettes.
2. Cod fritters (Bolinhos de bacalhau)
Cod fritters are the fried version of golden cod: cod, potato, egg, and a little parsley. Crispy on the outside, fluffy on the inside. They are the perfect appetizer.
Ingredients (25-30 fritters)
- 250 g desalted cod flakes
- 250 g floury potatoes (Kennebec or similar)
- 2 eggs
- Chopped fresh parsley
- Black pepper
- Oil for frying
Step-by-step
Boil the potatoes with skin for 25-30 min. Peel them hot and mash them with a fork (do not use a blender: they become gummy). Shred the cod into fine fibers. Mix hot potato and cod. Let cool for 10 min. Add the eggs one by one, parsley, and pepper. The mixture should be moldable but not liquid. Form balls with two spoons and fry in oil at 170 °C for 3-4 min, turning halfway through cooking.
Key: use floury potatoes (not waxy) and mash with a fork. The texture of the fritter depends on the potato.
3. Scrambled eggs with cod and spring garlic
A 15-minute dinner dish with restaurant-level results. Simple, quick, satisfying.
Ingredients (2 people)
- 200 g desalted cod flakes
- 4 eggs
- 1 bunch of spring garlic (or garlic shoots)
- 60 ml extra virgin olive oil
- Black pepper
Step-by-step
Cut the spring garlic into 1 cm slices. Sauté in oil for 3 min. Add the shredded cod flakes and sauté for 2 min. Lightly beat the eggs. Lower the heat to a minimum and add the eggs. Stir with enveloping movements until creamy (2-3 min). Remove before they are completely set—residual heat finishes the cooking. Serve immediately.
Key: minimal heat and remove from heat sooner than you think. The eggs should be creamy, not overcooked.
4. Cod salad with orange
A classic Catalan salad—esqueixada with an orange variation. No cooking required, perfect for summer.
Ingredients (4 people)
- 300 g desalted cod flakes
- 2 oranges
- 2 ripe tomatoes
- 1 red onion
- Black olives from Aragon
- Extra virgin olive oil
- Sherry vinegar
- Black pepper
Step-by-step
Shred the cod into fine fibers with your hands. Peel the oranges as supremes and slice them. Slice the tomato and finely julienne the onion. Assemble the salad in layers: tomato, cod, orange, onion, olives. Dress generously with oil and a splash of vinegar. Let rest for 15 min before serving for the flavors to meld.
Key: orange provides freshness and acidity that balances the saltiness of the cod. Do not add salt without tasting first.
5. Cod empanada
The Galician cod empanada: crispy crust, juicy filling. Perfect for taking away, for picnics, for dinners with friends.
Ingredients (empanada for 6-8 people)
- 400 g desalted cod flakes
- 2 large onions
- 2 red peppers
- 400 g crushed tomatoes
- 3 cloves garlic
- Olive oil
- Empanada dough (homemade or store-bought)
- 1 egg for brushing
Step-by-step
Sauté onion and pepper for 15 min. Add garlic for 2 min. Incorporate tomato and cook for 15 min. Add the shredded cod and mix. Let the filling cool completely. Roll out the dough on a baking sheet. Fill with the cod mixture. Cover with another layer of dough. Seal the edges, make holes for steam, and brush with beaten egg. Bake at 200 °C for 25-30 min until golden.
Key: the filling must be cold before assembling the empanada. If it's hot, the dough becomes soggy.
Desalted Cod Brandade - 250g
Flakes, loins, centers, tails. Each recipe has its ideal cut. All 100% North Atlantic Gadus morhua, desalted for 48 hours. Choose the format you need.
Comparison table of the 5 recipes
| Recipe | Total time | Difficulty | Approx. cost | Ideal for |
|---|---|---|---|---|
| Croquettes | 5h (4h resting) | Medium | €0.15/unit | Tapas, dinners, freezing |
| Fritters | 50 min | Medium | €0.12/unit | Appetizer, starter |
| Scrambled eggs | 15 min | Low | €3/person | Quick dinner |
| Salad | 20 min | Low | €2.50/person | Summer meal, diet |
| Empanada | 75 min | Medium | €1.50/person | Picnic, dinner with friends |
Frequently asked questions
Do cod flakes have bones?
They may have small bones, as they come from different parts of the fish. Check with your fingers when shredding and remove any you find. In Bacalalo flakes, the processing minimizes bones, but it's always good practice to check.
Can cod flakes be frozen?
Yes, desalted cod flakes freeze well for up to 3 months. Freeze them in 200-300 g portions in airtight bags. Thaw in the refrigerator before use. You can also freeze formed (unfried) croquettes and fritters and fry them directly from frozen.
How many flakes do I need per person?
It depends on the recipe. For scrambled eggs or salad, estimate 100 g of flakes per person. For croquettes or fritters, 75-100 g per person (yields about 8 units per person). For an empanada, 50-75 g per person because the filling includes other ingredients.
Are flakes lower quality than loin?
No. Flakes are trimmings from the same Gadus morhua cod that produces loins. The flavor, fiber texture, and nutritional value are identical. Only the shape changes: flakes are irregular pieces that don't fit the "loin" or "center" category by size, not by quality.
Can I use flakes to make pan-fried cod?
It is not the ideal cut for pan-frying: flakes are too small and irregular for cooking in a pan where the piece needs to maintain its shape. For pan-frying, choose loins or centers. Flakes are for recipes where the cod is shredded: croquettes, fritters, scrambled eggs, salads, fillings.
Conclusion
Cod flakes are the most underrated cut on the market. Same Gadus morhua, same desalting process, same flavor—at half the price. For all recipes where cod is shredded, flakes are not a second-best option: they are the smart choice.
Five recipes, from the 15-minute scrambled eggs to the empanada for dinners with friends. All economical, all with high-level results, all making the most of a product that the market undervalues due to its shape.
