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Recipe: Salted & Smoked Cod Croquette

The Butler Salted & Smoked Cod Croquettes

A delicious Butler bite sized snack from one of our previous menus.

Yields 25-28 pieces


Seafood Base:
500g x salt cod meat (if preparing from dried/ salted- soak in water for 12 hours, rinse & soak for a further 12 hours in fresh water. Poach lightly in milk for 1 hour, debone and flake)
300g x smoked cape cod, skinned & diced

Binding Base:
200g x brown onion, finely diced
4 x garlic cloves, chopped
200g x carrots, peeled and finely diced
180g x celery, finely diced
100g x butter
120g x plain flour
150ml x fish stock
50ml x white wine
2 x long red chillies, deseeded and finely diced
30g x continental parsley, roughly chopped
Zest of 2 lemons
Sea salt & cracked pepper

Panko bread crumbs
Egg wash
Plain flour


Pre-heat oven to 175 degrees celsius.

In a heavy base saucepan, melt butter over a medium heat until foaming. Add onions, garlic and vegetables and sauté for 5 minutes or until tender. Add flour and cook out for a further 2 minutes. Add wine & stock, stirring constantly as mix will thicken quickly. Removed from heat and allow to cool until warm enough to handle.

Mix in pre-prepared cod, zest, parsley and chillies. Taste for seasoning, adding more if needed. Spread mix into a flat tray and allow to cool. Roll chilled mix into 45g spheres.

To crumb, coat the mix lightly in the seasoned flour, dip in egg wash, roll in panko crumb & set aside. Fry in vegetable oil at 175 degrees celsius for 3 minutes or until golden. Finish in pre-heated oven for a further 2 minutes or until warmed through.

Season with salt and pepper and serve immediately with condiment of choice.