Salt Cod Croquetas Recipe

Desalting and flaking cod

Place the salted cod in a bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 24–36 hours depending on saltiness. When desalting is complete, drain, pat dry, remove any remaining skin and bones, then poach the cod gently in simmering milk for 5 minutes to infuse flavor and remove excess salt. Remove cod, reserve the poaching milk, and use a fork to flake the fish into small pieces, removing any small bones.

Make the bechamel base

In a medium saucepan over medium heat, melt the unsalted butter. Add the 80 g flour and cook, stirring constantly, for 2–3 minutes to make a blond roux without browning. Gradually whisk in 300 ml of the reserved poaching milk (or regular milk if not enough reserved) until smooth. Continue whisking and bring to a gentle simmer until thickened, about 4–5 minutes. Add the remaining milk as needed to reach a thick but pipeable consistency (should coat the back of a spoon).

Finish croqueta mixture

Reduce heat to low and stir in the flaked cod, 3 tbs chopped chives, lemon zest, nutmeg, black pepper and 1/2 tsp salt. Cook while stirring for 1–2 minutes to incorporate flavors. Transfer the mixture to a shallow tray, spread to an even thickness (~1.5–2 cm), cover with plastic wrap pressed onto the surface to prevent a skin, and refrigerate until firm, at least 2 hours or overnight.

Shape and bread

When chilled and firm, scoop or cut the mixture into 18–22 portions (about 25–30 g each) and shape into small cylinders or ovals with wet hands. Set up a dredging station: 100 g flour in one bowl, beaten eggs in another, and 250 g breadcrumbs in a third. Dredge each croqueta in flour (shake off excess), dip in beaten egg, then coat evenly with breadcrumbs. For an extra-crisp crust, double-coat: repeat egg then breadcrumbs once more. Place breaded croquetas on a tray and refrigerate 20–30 minutes to set.

Fry croquetas

Heat neutral oil in a deep pan to 175°C (350°F) — about 2–3 cm depth for shallow frying or more for deep frying. Fry croquetas in batches, 3–5 minutes per batch, turning if shallow frying, until golden brown and crisp. Use a thermometer to maintain 170–180°C. Transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (90–100°C) if needed. Season lightly with a small pinch of salt immediately after frying.

Drain the pickled guindilla peppers and pat dry. Slice lengthwise or leave whole as desired. Toss with 1 tbs olive oil just before serving to glaze and warm slightly (optional). Arrange peppers alongside croquetas for a tangy, mildly spicy counterpoint.

Prepare emulsified base

In a small bowl whisk the raw egg yolk with Dijon mustard and white wine vinegar until smooth. Slowly stream in the 100 ml oil while whisking continuously to create an emulsion (like mayo). If it becomes too thick, whisk in a teaspoon or two of water or lemon juice to loosen.

Finish gribiche

Fold the chopped hard-boiled egg yolks into the emulsion, then stir in chopped cornichons, capers, parsley, chives and minced shallot. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust acidity or salt. Chill for at least 20 minutes to let flavors meld. Keep refrigerated until service.