Baccalà Croquettes

For my next trick, I’ll make some croquettes I found in yet another cookbook. Del Posto is one the finest restaurants in New York City, owned by Mario Batali, Joe Bastianich and his mother Lidia, culinary geniuses in my opinion. Chef Mark Ladner was the long time head chef there, as well as at Lupa Osteria and Otto Enoteca. The cookbook was essentially written by him, and most of the recipes are not for beginners. I did however find a dish that looked delicious and doable for anyone!


What you’ll need:

  • 1 cup salt
  • 1 tbsp sugar
  • 1/2 pound skinless cod filet
  • 1/4 cup sugar
  • 1/2 tsp powdered fruit pectin
  • 1 3/4 pounds red bell pepper
  • 2 tbsp drained, seeded and chopped B&G Hot Cherry Peppers plus 1 tbsp of the pickling liquid
  • 31/2 tbsp white vinegar
  • 1 tsp salt
  • 2 whole milk
  • 1 cup welled and and cubed Russett potatoes
  • 1//3 cup mayonnaise
  • 1 tbsp Gulden’s Spicy Mustard
  • vegetable oil for frying
  • 1/2 cup rice or potato flour
  • 4 eggs, beaten
  • 2 cups Hungry Jack potato flakes
  • salt


In a small dish stir the salt and sugar together, then cover the cod in it, and chill overnight.

Red Pepper Jelly:

In a small bowl mix together sugar and pectin. Dice the bell peppers. Leave 1 1/2 cups decided, put the rest in a food processor and puree it to form a pulpy juice. In a medium sauce pan combine peppers, pepper juice, picking liquid, vinegar and salt. Simmer for 15 minutes. Stir in the sugar mixture and bring to a boil. Reduce heat and simmer for about 25 minutes. Chill in a heat proof container in the fridge for 2 hours.


Remove the cod from the salt mixture and rinse well. In a medium sauce pan, heat the milk to a simmer and add the cod. Gently simmer for for 8 minutes. Using a slotted spoon, transfer the cod to a plate. Add the cubes potatoes to the milk and simmer until tender, about 12 minutes. Strain the potatoes and pass through a ricer or food mill. (I had neither, so I just cut them into much smaller cubes). Let cool completely.

Add mayonnaise and mustard to the potatoes and stir well. Gently break the cod into small pieces and carefully fold into potato mix.

Form small patties or rolls out of the mixture, and dip into first flour, then then egg, then potato flakes. Fry the croquettes vegetable oil until lightly golden. Serve immediately .

Bon Appétit!


For more info on The Del Posto Cook Book click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply