Potato-Codfish croquettes

A friend of mine took me to  try a potato-cod fish croquette a while back. It was so good! .. and spicy!
So I was wondering if I could also make it. Well, I did! And it turned out great! Turned out even better than I expected it to.It was a recipe that I made up myself. MY OWN 🙂
My version was lighter, fresh, full of flavor and it melts in your mouth when you eat it.
So why save the recipe all to myself?
I brought some at work for my coworkers to try and they loved it so hopefully you will to! Happy Sunday!


  • 4 potatoes
  • 1 lb of salted cod fish pieces (also known as BACALAO)
  • parsley and thyme
  • Caribbean peppers (you can also use red pepper flakes)
  • Salt (if needed), black pepper
  • Garlic
  • 3 radishes
  • 2 tbsps of butter
  • 1 onion

The procedure to unsalt the cod fish is the same as the one for unsalting smoked herring.

  1. Fill a recipient of water at room temperature. Let your cod fish soak inside the bowl for 10 to 12 hours or simply overnight. Change the water as often as you think you should. Check for saltiness.
  2. Clean your fish with white vinegar and massage it with two lemon halves. Drain out the lemon. Leave just a little bit to boil with the water.
  3. Fill a pot with water. Not too much. Just enough to cover the fish. Let it boil for 10-15 mns.
  4. Once you’re done boiling, drain the water out and start ” fishing” for bones.  Take out the very hard bones.
  5.  Tear the fish into small little pieces. That part should be easy because this will tend to happen as you’re taking out the bones. I used a fork and a knife to do so but you may do it your own way.
  6. Boil your potatoes until very tender. Peel off the skin.
  7. Cut your onions and radishes into dices. Add garlic, black pepper, salt (if you think your fish doesn’t have enough salt), thyme, parsley and crushed Caribbean pepper. BLEND! This will allow for the flavors to be well mixed with the potato and fish.
  8. Grab a big bowl and add onion mix, fish and potato into it. Now using your hands, massage them all together (if you think you might need gloves, don’t hesitate to use them)
  9. Add your 2 tbsps of butter and massage again.
  10. Grease a cookie sheet. Separate your mix into small little balls and bake at 350F
    It should be ready in 20 to 30 mns. The more gold it gets, the more you can think it’s ready.

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Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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