Spanish Salt Cod Croquettes

Ingredients

• 250g (8.8 oz) salt cod 250g (8.8 oz) salt cod
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 200g (2 cups) breadcrumbs 200g (2 cups) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the salt cod in a bowl and cover it with cold water. Let it soak overnight, changing the water a few times to remove excess salt.
2. 2.
   Drain the cod and place it in a saucepan. Cover it with milk and bring to a simmer over medium heat. Cook for 10 minutes until the cod is tender.
3. 3.
   In a separate saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Stir in the flour and cook for 2 minutes, stirring constantly.
5. 5.
   Gradually add the milk from the cod, whisking continuously to avoid lumps. Cook until the mixture thickens and resembles a creamy sauce.
6. 6.
   Flake the cooked cod into small pieces and add it to the sauce. Season with nutmeg, salt, and pepper. Stir well to combine.
7. 7.
   Transfer the mixture to a shallow dish and let it cool completely. Once cooled, cover and refrigerate for at least 2 hours or until firm.
8. 8.
   Shape the chilled mixture into small cylinders or balls.
9. 9.
   Dip each croquette into the beaten eggs, then roll them in breadcrumbs until fully coated.
10. 10.
    Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy.
11. 11.
    Remove the croquettes from the oil and drain them on a paper towel-lined plate.
12. 12.
    Serve the Croquetas de bacalao hot with your favorite dipping sauce.

Treat your ingredients with care...

• Salt cod — Soaking the salt cod overnight is crucial to remove excess salt and rehydrate the fish. Changing the water a few times helps to ensure the cod is not overly salty.
• Breadcrumbs — For extra crunch, you can use panko breadcrumbs instead of regular breadcrumbs.
• Nutmeg — Freshly grated nutmeg adds a wonderful aroma and flavor to the croquettes. Use a microplane grater for the best results.

Tips & Tricks

• To make the croquettes ahead of time, you can shape them and freeze them before frying. Just thaw them in the refrigerator before frying.
• Serve the croquettes with a squeeze of lemon juice for a refreshing citrus twist.
• Experiment with different dipping sauces like spicy tomato sauce or garlic aioli for added flavor.
• If you prefer a milder onion flavor, you can sauté the onion separately before adding it to the béchamel sauce.
• To achieve a perfectly crispy exterior, make sure the oil is hot enough before frying the croquettes.

Serving advice

Serve the Spanish Salt Cod Croquettes as a tapas dish or appetizer. Arrange them on a platter with a side of aioli or romesco sauce for dipping. Garnish with fresh parsley or lemon wedges for an extra touch of freshness.

Presentation advice

Arrange the golden-brown croquettes in a neat row on a serving platter. Sprinkle some chopped parsley over the top for a pop of color. Serve with the dipping sauce in a small bowl placed in the center of the platter.