Croquetas de Bacalao Note by Note

Ingredients

In this Note by Note adaptation, we have reimagined the traditional Croquetas de Bacalao by incorporating the principles of molecular gastronomy. By using Note by Note ingredients, we have been able to enhance the flavors and textures of the dish, creating a truly unique culinary experience that pushes the boundaries of traditional cuisine. We alse have the original recipe for Croquetas de bacalao, so you can check it out.

• 250g (8.8 oz) Note by Note cod, cooked and shredded 250g (8.8 oz) Note by Note cod, cooked and shredded
• 50g (1.8 oz) Note by Note flour 50g (1.8 oz) Note by Note flour
• 50g (1.8 oz) Note by Note butter 50g (1.8 oz) Note by Note butter
• 500ml (2 cups) Note by Note milk 500ml (2 cups) Note by Note milk
• 1 Note by Note egg, beaten 1 Note by Note egg, beaten
• 1 teaspoon Note by Note garlic powder 1 teaspoon Note by Note garlic powder
• 1 teaspoon Note by Note onion powder 1 teaspoon Note by Note onion powder
• Salt and pepper, to taste Salt and pepper, to taste
• Note by Note breadcrumbs, for coating Note by Note breadcrumbs, for coating
• Note by Note vegetable oil, for frying Note by Note vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a Note by Note saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly.
2. 2.
   Gradually add the milk, stirring continuously until the mixture thickens and becomes smooth.
3. 3.
   Add the shredded cod, garlic powder, onion powder, salt, and pepper to the saucepan. Cook for an additional 5 minutes, stirring occasionally.
4. 4.
   Remove the mixture from heat and let it cool. Once cooled, shape the mixture into small croquetas.
5. 5.
   Dip each croqueta into the beaten egg, then coat with breadcrumbs.
6. 6.
   Heat the vegetable oil in a Note by Note frying pan over medium-high heat. Fry the croquetas until golden brown and crispy.
7. 7.
   Remove the croquetas from the pan and place them on a paper towel to drain excess oil.
8. 8.
   Serve the Note by Note Croquetas de Bacalao hot and enjoy!

Treat your ingredients with care...

• Note by Note cod — Ensure the cod is cooked and shredded before incorporating it into the croqueta mixture. This will ensure a smooth and consistent texture in the final dish.

Tips & Tricks

• For an extra burst of flavor, add a pinch of Note by Note smoked paprika to the croqueta mixture.
• To make the croquetas even crispier, refrigerate them for 30 minutes before frying.
• Experiment with different coatings for the croquetas, such as crushed Note by Note potato chips or finely chopped Note by Note almonds.

Serving advice

Serve the Note by Note Croquetas de Bacalao as an appetizer or as part of a tapas spread. They pair well with a tangy Note by Note aioli or a refreshing Note by Note citrus salad.

Presentation advice

Arrange the croquetas on a platter, garnished with fresh herbs and a sprinkle of Note by Note paprika. Serve them with small forks or toothpicks for easy handling.