1. You will need to start this recipe the day before by placing the cod into a bowl and covering with cold water. Keep the bowl in the fridge and change the water three times in total over a 24-hour period.
2. After 24 hours, drain the water from the salt cod and place into a clean pot. Add the milk, sage, bay leaf and garlic, then add enough water to cover the cod. Bring to a gentle simmer for around 20 minutes or until the fish flakes with a fork. Transfer the cod with a slotted spoon to a clean bowl. Keep two tablespoons of the milk mixture and the garlic cloves and discard the rest. Set aside until needed.
3. Cut each potato into 6-8 pieces and place into a pot with a good pinch of salt. Cover with cold water and bring to a simmer until tender, about 15-20 minutes. Strain out the water and smash/mash the potatoes and the garlic (from the cod) in a clean mixing bowl, with a couple of tablespoons of milk from the cod.
4. While the potatoes are cooking, add the tablespoon of olive oil into a small pan and gently cook the shallot while stirring for 10 minutes or until soft and translucent. Once cooked, add the shallot mixture to the bowl with the potato.
5. Use your fingers to flake the cod into the potato mash and carefully mix through with a fork. You can choose the consistency by mashing the flakes finely or leaving them quite large. Season with a little pepper but hold off on the salt.
6. Shape the mixture into little torpedoes and then dredge them in flour followed by the egg mixture. Finally, toss them through the breadcrumbs using your hands to push the crumbs into the cod so that they are evenly coated.
7. Heat vegetable oil to 175°C and fry the croquettes in batches until golden brown. Once cooked, remove them from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Serve immediately with lemon wedges.
Makes approx. 20 croquettes.
Watch Tobie make it here.
