Salt Cod Croquetas Recipe

Prepare salt cod if still very salty

If using very salty store-bought salt cod that has not been presoaked, ensure it was soaked in several changes of cold water for 24-48 hours in the refrigerator, changing water every 6-8 hours. For this recipe assume cod has been presoaked and drained. Pat dry with paper towels and flake into small pieces, removing any remaining skin and bones.

In a medium saucepan, warm the 2 cups of milk over low heat until just steaming but not boiling (small bubbles at edge). Keep warm on the lowest heat setting.

In a separate heavy-bottomed skillet or medium saucepan, melt 3 tbsp unsalted butter over medium heat. Add the minced onion and cook, stirring frequently, for about 4–5 minutes until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 4 tbsp all-purpose flour to the butter/onion mixture to form a roux. Cook the roux, stirring constantly, for 1–2 minutes to eliminate raw flour taste but do not let it brown.

Gradually whisk the warm milk into the roux in about three additions, whisking constantly to create a smooth béchamel-like sauce. After all milk is incorporated, cook over medium-low heat, stirring or scraping the bottom frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).

Stir the flaked, drained salt cod into the thickened sauce and heat through for 2 minutes. Fold in 2 tbsp chopped parsley, 1/2 tsp black pepper and 1/8 tsp ground nutmeg. Taste and adjust seasoning sparingly; salt cod can still be salty so add fine sea salt only if needed. Remove mixture from heat.

Spread the mixture into a shallow tray or bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until firm, at least 2 hours (or up to overnight). Chilling makes shaping easier.

Set up a breading station: a shallow bowl with 1/2 cup flour for dredging, a second bowl with the 2 beaten eggs, and a third bowl with 1 cup breadcrumbs. Season the breadcrumbs lightly with a pinch of salt if your cod is not very salty.

Once the salt cod mixture is firm, remove from refrigerator. Using a small ice cream scoop or two spoons, portion the mixture into uniform pieces (about 1.5 tablespoons each) — or shape into small logs or ovals about 1 inch wide and 2–3 inches long. Roll each portion lightly between your palms to form smooth croquetas; avoid overworking which can make them dense.

Working with a few croquetas at a time, roll each first in the dredging flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, then coat evenly in breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step for a double breading.

Place breaded croquetas on a tray and chill for 15–20 minutes to help the coating set and prevent them opening during frying.

Pour the vegetable oil into a heavy skillet or saucepan to a depth of about 1 inch (or fill a deep pot to 2–3 inches if deep-frying). Heat the oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb; it should sizzle and brown within 30–40 seconds without smoking.

Fry the croquetas in batches, taking care not to overcrowd the pan. Cook for 2–3 minutes per side (or 3–4 minutes total if deep frying), turning as needed, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined plate to drain. If desired, keep warm in a low oven (200°F / 95°C) on a wire rack while finishing remaining batches.

Taste one croqueta and adjust final seasoning if necessary. Serve hot with lemon wedges, aioli, or your preferred dipping sauce.