Dish

Croquetas de bacalao

Croquetas de bacalao are made by first soaking salt cod in water to remove the excess salt. The cod is then poached in milk until tender and flaky. The béchamel sauce is made by cooking butter and flour together to form a roux, then adding milk and cooking until thickened. The flaked cod is then added to the sauce along with parsley and garlic. The mixture is chilled, rolled into balls, coated in breadcrumbs, and fried until golden brown. Croquetas de bacalao are typically served with a side of aioli or a spicy tomato sauce.

European cuisine› Mediterranean cuisine› Spanish cuisine

Snack

Origins and history

Croquetas de bacalao originated in Spain and are a popular tapa in Spanish cuisine. They are believed to have been introduced by the Moors during their occupation of Spain.

Dietary considerations

Not suitable for those with a fish or dairy allergy. High in calories and fat due to the frying process.

Variations

Variations of croquetas de bacalao can be made with different types of fish or seafood, such as shrimp or crab. Some recipes also call for the addition of cheese or ham to the béchamel sauce.

Presentation and garnishing

To ensure the croquetas hold their shape during frying, it is important to chill the mixture thoroughly before rolling into balls. It is also important to use fresh breadcrumbs for the coating to ensure a crispy texture. Croquetas de bacalao can be presented on a platter with a side of aioli or tomato sauce for dipping. They can be garnished with a sprig of parsley or a slice of lemon.