200 g of cod.
1 glass of milk.
250 g of potatoes.
1 clove garlic.
The potatoes are peeled, cut into large pieces, and cooked in a saucepan with boiling salty water. Once cooked, they drain well and go through the mill. The cod, which must be soaked since the day before, is put in a container covered with cold water and brought to the fire.
When the water begins to boil, the cod is removed, which is allowed to cool to remove the skin and bones. It crumbles well, and together with the milk, it is passed through the blender until a fine paste is obtained, which is mixed with the mashed potato.
Next, a drizzle of oil is incorporated in which we have previously fried a clove of garlic. Mix everything well, and add salt if necessary, and form the croquettes, not very large, with the help of flour to shape them.
They are then passed through beaten egg and ground bread before being fried in a pan with plenty of hot oil until golden brown.
When they are at their point, the excess oil is eliminated and they are transferred to a source to serve them hot, alone, or with tomato sauce.