Salt Cod Croquetas Recipe
comes with curls of orange rind adding subtle but sharp flavor
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Ingredients
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Croqueta base
Breading and frying
Orange curls & garnish
Method
Prepare the salt cod
- 1
Soak and rinse
If using salted dried cod, place 12 oz in a bowl and cover with cold water. Refrigerate and soak 24 hours, changing the water 2–3 times to remove excess salt. For faster method, soak 6–8 hours with two changes. Drain and rinse well.
- 2
Flake
Remove any skin and bones from the soaked cod and use your fingers to flake the flesh into small pieces. Set aside.
Make the croqueta filling (bechamel-style)
- 3
Sweat aromatics
In a medium skillet over medium-low heat, warm 1 tablespoon olive oil and 4 tablespoons unsalted butter. Add 1 finely minced yellow onion and 1 minced garlic clove. Cook gently, stirring, until softened and translucent, about 6–8 minutes; do not brown.
- 4
Add flour
Increase heat to medium and sprinkle 6 tablespoons all-purpose flour over the softened onion. Stir constantly for 1–2 minutes to cook the raw flour taste and form a roux; the mixture will become paste-like but should not darken significantly.
- 5
Incorporate milk
Gradually pour 2 cups whole milk into the roux in a thin steady stream while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens into a smooth, thick béchamel — about 6–8 minutes. You should be able to draw a spatula through it and see the path remain briefly.
- 6
Add cod and seasonings
Stir in the flaked salt cod, 2 tablespoons finely chopped parsley, 1 teaspoon freshly ground black pepper, 1 teaspoon ground nutmeg and 1 teaspoon kosher salt (adjust to taste, remembering cod may still carry salt). Cook 2–3 minutes to combine and evaporate a little moisture. Taste and adjust seasoning; mixture should be savory with a gentle nutmeg note.
- 7
Cool and chill
Spread the thickened mixture into a shallow tray, cover surface with plastic wrap to prevent a skin, and refrigerate until firm — at least 2 hours or overnight. Cooling makes shaping easier and prevents the croquetas from falling apart in the fryer.
Shape, bread and fry
- 8
Prepare breading station
Set up three shallow dishes: 1 cup flour, 2 beaten eggs, and 2 cups breadcrumbs. Remove chilled filling from refrigerator. Heat about 1 cup vegetable oil in a wide skillet over medium-high to 350°F (if using thermometer) for shallow frying; oil should be about 1/3 to 1/2 inch deep. If deep frying in a pot, you can use more oil and heat to 350°F.
- 9
Shape croquetas
Using two teaspoons or a small cookie scoop, portion about 1.5 tablespoons of filling per croqueta. Roll between your hands quickly to form small logs about 2–2.5 inches long (or round balls if preferred). Keep a damp towel nearby to wipe hands if mixture sticks.
- 10
Dredge and coat
Lightly dredge each croqueta in flour, shake off excess, dip into beaten eggs, then press into breadcrumbs to coat evenly. For extra-crisp coating, double-dip: back into egg and breadcrumbs again. Place finished pieces on a tray and chill 15 minutes to set the crust.
- 11
Fry
When oil is hot (350°F), fry croquetas in batches without crowding — 3–4 minutes per side or until golden brown and crisp. Turn as needed for even color. Use a slotted spoon to transfer croquetas to a paper-towel-lined plate to drain. Season immediately with a light pinch of kosher salt.
Prepare orange curls & finish
- 12
Make orange curls
Using a vegetable peeler or small paring knife, remove thin strips of orange zest from 1 orange, avoiding the bitter white pith. Cut the strips into thin curls (about 2–3 inches long). For extra aroma, blanch curls in boiling water for 10 seconds then plunge into ice water to soften and remove bitterness; pat dry.
- 13
Plate and garnish
Arrange croquetas on a serving plate or wooden board. Tuck a few orange curls among the croquetas so the curls release subtle citrus oils when bitten. Garnish with remaining chopped parsley and serve with lemon wedges if desired. Serve hot so the interior is creamy and the exterior crisp.