Croquetas de Bacalao
Crispy golden Spanish salt cod croquettes with a creamy interior, fried until the exterior cracks. Serve as an appetizer or light dinner with lemon and a tangy aioli.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- ½ lb salt cod (bacalao), soaked overnight, drained
- 3 tbsp butter
- ¾ cup all-purpose flour, divided
- 1 cup whole milk
- 1 whole egg
- ¾ cup panko breadcrumbs
- 2 cup neutral oil for frying
- 1 whole lemon (cut into wedges) and fleur de sel for serving
Instructions
- 1
Poach salt cod in gently simmering water for 12 minutes until it flakes easily.
- 2
Drain, let cool, then remove skin and bones. Flake into small pieces.
- 3
Melt butter in a medium saucepan over medium heat.
- 4
Whisk in 1/4 cup flour to form a paste, stirring constantly for 1 minute.
- 5
Slowly whisk in milk, stirring until no lumps remain and sauce is smooth.
- 6
Simmer for 3 minutes, stirring occasionally, until sauce coats the back of a spoon.
- 7
Fold in flaked cod, salt, and black pepper. Spread on a plate and chill 20 minutes.
- 8
Set up three shallow bowls: remaining 1/2 cup flour, beaten egg, and panko.
- 9
Shape chilled mixture into 12 oblong croquettes about 3 inches long.
- 10
Coat each croquette in flour, shaking off excess, then dip in egg, then roll in panko.
- 11
Heat oil to 325°F in a heavy pot or deep skillet (use a thermometer).
- 12
Fry croquetas in batches without crowding for 3 minutes per batch until golden brown.
- 13
Drain on paper towels. Serve hot with lemon wedges and fleur de sel.
Tools you’ll need
- large pot for poaching
- medium saucepan
- whisk
- shallow bowls (3)
- heavy pot or deep skillet (3-quart minimum)
- instant-read thermometer
- slotted spoon
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
