He moulded the mixture into balls the size of a golf ball and put them into flour.
The balls were rolled in flour, beaten egg and then breadcrumbs. James used panko crumbs.
The prepared croquetas were then dropped into a fryer for about 40 seconds.
James instructed: “Use a nice hot fryer and drop them straight then.”
Once cooked, the chef served the fried balls with aioli, made from a mixture of mayonnaise and garlic.
With the remaining cod and potato mixture, the chef created stuffed peppers.