Creamed cod croquettes in bitter beer batter

Croquettes of whipped cod in Bitter beer batter

Golden and crispy croquettes of whipped cod, wrapped in a light Bitter beer batter. A classic of Venetian tradition reinterpreted in an artisanal way, perfect as tapas or a summer aperitif.

Ingredients (for 4 people)

For the whipped cod

• 400 g of desalinated cod (already soaked)
• 100 ml of extra virgin olive oil
• 1 clove of garlic
• Fresh parsley to taste
• White pepper to taste

For the Bitter batter

• 200 ml of Bitter beer (cold from the fridge)
• 150 g of 00 flour
• 1 pinch of salt
• 1 pinch of sweet paprika

For frying

• Peanut oil to taste
• Fine salt to taste

Procedure

1. Cod – Cook the cod in cold water starting from cold, bring to a boil and cook for 15 minutes. Drain, remove skin and bones, and let cool slightly.
2. Whipping – Work the cod with a fork or in a stand mixer, adding the oil slowly, like making mayonnaise. Add finely chopped garlic, parsley, and white pepper. It should be creamy but firm.
3. Croquettes – Shape oval croquettes with wet hands (about 4-5 cm). Refrigerate for 15 minutes to firm up.
4. Batter – Mix flour, salt, and paprika. Add the cold Bitter beer little by little, stirring with a fork — do not overwork, a few lumps are fine. The batter should be fluid but not watery.
5. Frying – Heat plenty of peanut oil to 175°C. Dip each croquette in the batter and fry for 3-4 minutes until evenly golden. Drain on absorbent paper.
6. Serving – Lightly salt and serve immediately while hot, accompanied by an ice-cold Bitter!

Recommended beer

🍺 Bitter – Its bitter note and dry character make the batter light and crispy, enhancing the delicacy of the whipped cod without overpowering it.

Preparation time: 30 min + 15 min resting | Cooking: 20 min | Difficulty: Medium