CROQUETAS DE BACALAO Recipe

Cook the Cod

In a pot, bring salted water to a boil. Add the Norwegian cod loin and cook for about 10-15 minutes or until cooked through. Remove, let it cool, and shred the fish.

Make the Bechamel

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft. Stir in the flour and cook for a minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the shredded cod, nutmeg, salt, and black pepper. Stir to combine and cook for another 5 minutes. Transfer to a bowl, cover with plastic wrap, and let it cool.

Form the Croquetas

Once the mixture is cool, take small portions and shape them into small cylinders or balls. Place them on a tray.

Coat and Fry

Dip each croqueta in the beaten eggs, then roll in bread crumbs. Heat oil in a deep pan to 180°C (350°F). Fry the croquetas in batches until golden brown. Drain on paper towels.