Photographer: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Chelsea Zimmer
Active Time
1 Hour
Total Time
23 Hours 55 Mins
Yield
Serves 10

Known in Portugal and Brazil as a classic bar snack called bolinhos (Portuguese for little cakes), these crispy and herbaceous bites are best when made with fresh cod, served with white wine, and popped with abandon.

How to Make It

Step 1

Cover cod with water in a large bowl. Cover and refrigerate 24 hours, changing water twice.

Step 2

Drain cod; transfer to a large saucepan over high. Add milk, bay leaves, and 3 cups water; bring to a boil. Reduce heat to low, and simmer until fish flakes with a fork, 16 to 18 minutes.

Step 3

Using a slotted spoon, transfer fish to a plate, reserving liquid in saucepan. Discard bay leaves. Flake fish with a fork, and set aside.

Step 4

Add potatoes to cooking liquid in saucepan over high, and bring to a boil. Reduce heat to medium, and simmer until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Add 3 tablespoons of the cooking liquid. Mash into a coarse puree.

Step 5

Heat olive oil in a small skillet over medium. Add garlic and shallot; cook, stirring often, until softened, about 3 minutes. Stir into potatoes.

Step 6

Add flaked cod, cilantro, lemon zest, pepper, Fresno chiles, and 2 of the eggs to potato mixture, stirring until well blended. Cover and chill until slightly firm, about 15 minutes.

Step 7

Pour vegetable oil to depth of 4 inches into a Dutch oven; heat over medium-high to 360°F. Place flour in a shallow dish. Place remaining 2 eggs in a second shallow dish. Place panko in a third shallow dish. Form cod mixture into 24 balls (2 tablespoons each).

Step 8

Dredge 8 of the croquettes in flour, dip in eggs, roll in panko, and place on a baking sheet lined with parchment paper. Fry croquettes in hot oil until golden brown, 3 to 4 minutes. Transfer to a plate, and cover to keep warm. Repeat with remaining croquettes, working in batches of 8 and making sure temperature returns to 360°F between batches. Sprinkle with flaky sea salt, and serve with lemon wedges.