Crispy Salt Cod Croquetas

Ingredients

• 8 oz salt cod (bacalao), pre-soaked and flaked
• 3 tablespoons butter
• ½ cup all-purpose flour, divided
• 1 cup whole milk
• 1 cup panko breadcrumbs
• 1.5 quarts neutral oil for frying

Instructions

1. 1

   Place the butter in a medium saucepan over medium heat and wait until it melts completely and turns the color of light honey, about 2 minutes, stirring once or twice.

2. 2

   Sprinkle 3 tablespoons of flour over the melted butter, then stir constantly with a wooden spoon for 60 seconds until the mixture looks like wet sand and smells slightly toasted.

3. 3

   Pour in the milk slowly while whisking constantly to prevent lumps from forming; keep whisking until the sauce is smooth and thick enough that a spoon dragged through it leaves a brief trail.

4. 4

   Fold in the flaked salt cod using a rubber spatula, cutting down through the center of the mixture, sweeping along the bottom, and lifting the sides over the center; rotate the pan a quarter turn and repeat until the fish is evenly mixed throughout.

5. 5

   Pour the mixture onto a plate, spreading it into a layer about 1 inch thick, then refrigerate for at least 15 minutes until it is firm enough to scoop without falling apart.

6. 6

   Pour the remaining 5 tablespoons of flour onto one small plate and the breadcrumbs onto another plate. Fill a third small bowl with 2 tablespoons of water.

7. 7

   Scoop 1-tablespoon portions of the chilled mixture and roll each between your palms into an oval shape about 2 inches long, working quickly so the mixture stays firm.

8. 8

   Roll each oval in the flour to coat all sides evenly, then dip it quickly into the water bowl, then immediately roll it in the breadcrumbs until completely covered on all sides; place on a clean plate.

9. 9

   Pour the oil into a heavy-bottomed pot or Dutch oven to a depth of 2 inches, then clip a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat until it reaches 350°F, about 8 minutes.

10. 10

    Working in batches of 4 or 5, carefully lower the croquetas into the hot oil using a slotted spoon, and fry until the outside turns deep golden brown and the croquetas float steadily, about 2 minutes per batch.

11. 11

    Use the slotted spoon to remove each croqueta and transfer it to a paper-towel-lined plate to drain for 1 minute, then sprinkle lightly with salt while still warm.

Tools you’ll need

• medium saucepan
• wooden spoon
• whisk
• rubber spatula
• dinner plate
• three small plates or bowls
• small bowl
• measuring spoons
• measuring cup
• heavy-bottomed pot or Dutch oven (at least 4 quarts)
• deep-fry thermometer
• slotted spoon
• paper towels

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