Directions

1. Place the salt cod in a medium bowl and cover with cold water. Soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times. If using crab, shrimp, or lobster, you can skip this step.
2. Drain the salt cod, transfer to a large saucepan.
3. Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches.
4. Simmer over low heat for 20 minutes, until the fish flakes easily with a fork.
5. Using a slotted spoon, transfer the fish to a plate, let it cool and flake the fish.(If using shrimp or lobster, you’ll need to finely chop it.)
6. Add the potatoes to the saucepan and simmer until tender, about 10 minutes.
7. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid and mash to a coarse puree.
8. In a small skillet, heat the olive oil. Add the minced garlic and cook over moderate heat until softened, about 4 minutes.
9. Scrape the mixture into the bowl with the potatoes, add the salt cod, parsley, pepper sauce and egg yolk and stir until blended.
10. Refrigerate the mixture until chilled, at least 30 minutes.
11. In a shallow bowl, beat the eggs with 1 teaspoon of water.
12. Put the flour and bread crumbs in shallow bowls. Line a baking sheet with wax paper.
13. Form the salt cod mixture into 1-tablespoon-size balls.
14. Dredge the balls in flour, dip them in the beaten eggs and coat with the bread crumbs.
15. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
16. Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering.
17. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes, drain on paper towels and transfer the croquettes to a platter and serve with lemon wedges.