Spanish cuisine · Dough, Pasta & Rice

Salt Cod Croquettes

Creamy béchamel croquettes with desalted salt cod, double-breaded and fried golden brown.

Ingredients · for 4 servings

• 300 g desalted salt cod
• 100 g butter
• 120 g flour
• 700 ml whole milk
• 1 onion
• 1 pinch nutmeg
• 2 eggs
• 120 g breadcrumbs
• 50 g flour for coating
• 1 l oil for frying
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Gently poach the desalted salt cod in a little water for 5 min., drain, remove any bones and skin, and flake into fine strands; finely dice the onion.
2. Melt the butter in a heavy pot, sauté the onion over low heat for 8 min. until translucent, stir in the flour and sweat for 3 min. until it smells like biscuit.
3. Pour in the milk in small portions while stirring constantly and stir the béchamel over low heat for 12–15 min. until thick enough to show the bottom of the pot while stirring.
4. Stir in the fish strands and chopped parsley, season with nutmeg, salt and pepper, spread the mixture into a flat dish, cover with cling film directly on the surface and chill for at least 4 hrs. until firm.
5. With dampened hands, shape about 20 rolls from the cold mixture and coat them one by one in flour, beaten egg and breadcrumbs, making sure the coating closes without gaps.
6. Heat the oil to 180°C, fry the croquettes in batches for 2–3 min. until golden brown, drain on paper towels and serve immediately hot.