Bacalao Croquetas Recipe

Desalt and flake cod (if needed)

If using salted cod that hasn't been desalted, soak in cold water for 24–36 hours, changing water every 8 hours. When ready, drain and pat dry. Using a fork, flake the cod into small bite-sized pieces, removing any skin and bones.

Poach cod gently in milk: place the flaked (or fresh) cod and 2 cups milk in a small saucepan over low heat. Warm until just below a simmer (do not boil) for 6–8 minutes to tenderize and infuse flavor. Remove cod with a slotted spoon and reserve milk. Chop cod more finely if pieces are large. Reserve 1 cup of the poaching milk for the béchamel; discard the rest or save for another use.

Sweat aromatics: heat 1 tablespoon extra-virgin olive oil and 3 tablespoons butter in a medium sauté pan over medium heat. Add the finely chopped onion and cook until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Make roux: reduce heat to medium-low. Sprinkle the 4 tablespoons flour over the softened onion and garlic and cook, stirring constantly, for 1–2 minutes to remove raw flour flavor (do not let it color).

Build béchamel: gradually whisk in 1 cup reserved poaching milk (warmed) a little at a time until smooth. Continue to cook, stirring constantly, until the mixture is thick and pulls away slightly from the sides, about 4–6 minutes. If too thick, add up to 2–4 tablespoons additional warm milk to reach a thick but scoopable consistency.

Incorporate cod and seasonings: add the flaked cod to the béchamel and stir to combine. Add 2 tablespoons chopped parsley, 1/2 teaspoon black pepper, 1/8 teaspoon grated nutmeg, and 1 teaspoon lemon zest. Adjust salt sparingly because the cod can be salty—taste and add up to 1/4 teaspoon more salt only if needed.

Cool the mixture: spread the thickened mixture into a shallow dish, cover surface with plastic wrap to prevent skin, and refrigerate until firm, at least 2 hours or up to overnight. The mixture should be scoopable and hold shape when chilled.

Shape croquetas: set up an assembly line with the 1/2 cup flour, 2 beaten eggs, and 1 cup breadcrumbs in separate shallow bowls. Using two spoons or your hands dusted lightly with flour, portion about 1.5 tablespoons (roughly 20–25 g) of the chilled mixture and shape into small cylinders or ovals about 1 x 2 inches. Roll each croqueta first in flour, then dip in beaten egg, then coat evenly with breadcrumbs. Place on a baking sheet and chill 15–20 minutes to set the coating.

Fry croquetas: pour vegetable oil into a heavy-bottomed pot to a depth of about 1.5 inches and heat to 350°F (175°C). Fry croquetas in batches, 4–6 at a time, until golden brown and crisp, about 2–3 minutes per side. Maintain oil temperature between 325–350°F; if oil browns too quickly, reduce heat. Remove to a wire rack lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Finish: before serving, sprinkle with the remaining tablespoon of chopped parsley and an extra pinch of lemon zest for brightness.

Prepare ingredients: ensure the egg yolk is at room temperature and the orange juice and zest are measured. Grate the garlic finely and salt it lightly to create a paste if desired (helps mellow raw garlic).

Emulsify: in a tall container or mixing bowl, combine the room-temperature egg yolk, 1/2 teaspoon grated garlic, 1/4 teaspoon Dijon mustard, 2 tablespoons fresh orange juice, 1/2 teaspoon orange zest, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk briefly to combine.

Slowly add oil while whisking constantly: begin adding the 1/2 cup neutral oil dropwise or in a very thin steady stream while vigorously whisking the yolk mixture. As the emulsion builds and thickens, you can increase to a thin steady stream. Continue until all neutral oil is incorporated and the mixture is thick and creamy. Whisk in 1 teaspoon extra-virgin olive oil at the end for flavor. If the sauce becomes too thick, whisk in up to 1 teaspoon of warm water or additional orange juice to loosen to desired consistency.

Taste and adjust: taste the alioli and adjust salt, pepper, or orange juice to balance acidity and flavor. Chill for 15–30 minutes to let flavors meld before serving. Keep refrigerated and use within 24–48 hours.

Serve: spoon or pipe a dollop of orange alioli alongside hot bacalao croquetas for dipping. Garnish alioli with a tiny sprinkle of orange zest if desired.