Croquetas de Bacalao

Nutrition · per serving

Steps

1. 1

   Heat the milk until steaming but not boiling. At the same time, pat the desalted salt cod very dry and check carefully for any bones; flake it finely so it distributes evenly through the filling. Finely mince the onion and have the breading ingredients ready in separate shallow dishes.

   250 ml whole milk, hot120 g desalted salt cod, finely flaked40 g onion, very finely minced25 g plain flour1 medium egg, beaten60 g fine breadcrumbs
2. 2

   Melt the butter in a saucepan over medium-low heat. Add the onion and cook for 2-3 minutes until soft and translucent without browning; gentle cooking keeps the bechamel sweet and smooth.

   30 g unsalted butter40 g onion, very finely minced
3. 3

   Add the flour and stir constantly for about 1 minute to form a pale roux. Cook just enough to remove the raw flour taste, but do not let it colour.

   40 g plain flour
4. 4

   Gradually whisk in the hot milk in 3 additions, whisking smooth after each addition. Cook for 2-3 minutes, stirring constantly, until you have a very thick bechamel that pulls away from the sides of the pan.

   250 ml whole milk, hot
5. 5

   Stir in the flaked salt cod, nutmeg, and black pepper. Cook for 1-2 minutes more until the mixture is thick, cohesive, and no longer loose; it should hold a spoon trail clearly. Taste before adding any salt, as the cod is naturally salty.

   120 g desalted salt cod, finely flaked1 pinch ground nutmeg1/4 tsp black pepper
6. 6

   Spread the mixture on a plate or small tray in a shallow layer to cool quickly, then chill or freeze briefly for about 10 minutes until firm enough to shape. This resting step is essential for neat croquettes.

7. 7

   With lightly floured hands, divide and shape the chilled mixture into 8 small croquettes. Coat each one first in flour, then egg, then breadcrumbs, pressing the crumbs on well for an even crust.

   25 g plain flour1 medium egg, beaten60 g fine breadcrumbs
8. 8

   Heat the sunflower oil in a small deep pan to about 175-180°C. Fry the croquettes in 2 batches for 1 1/2-2 minutes per batch, turning as needed, until deep golden and crisp. Do not overcrowd the pan or the oil temperature will drop.

   500 ml sunflower oil
9. 9

   Drain briefly on paper, then serve immediately with parsley and lemon wedges. The centre should be creamy and hot while the coating stays crisp.

   1 tbsp flat-leaf parsley, finely chopped2 wedges lemon wedges

Origin & History

Croquetas are a classic part of Spanish home cooking and tapas culture, adapted from French croquettes and embraced across Spain in countless forms. Bacalao, or salt cod, has long been a staple ingredient in Iberian cooking because salting preserved fish well before refrigeration, making croquetas de bacalao a traditional and economical way to turn preserved fish into something rich and elegant.