Spanish Bacalao Croquetas

Ingredients

• 8 oz salt cod, soaked and flaked
• 3 tbsp butter
• ½ cup all-purpose flour, divided
• 1 cup whole milk
• 1 cup panko breadcrumbs
• 2 whole eggs
• 1 quart neutral oil for frying

Instructions

1. 1

   If using whole salt cod, soak in cold water for 24 hours, changing water twice. Drain, remove bones and skin, and flake into small pieces.

2. 2

   Melt butter in a saucepan over medium heat. Add 2 tbsp flour and stir until it forms a paste, ~1 minute.

3. 3

   Slowly pour in milk while whisking constantly to avoid lumps. Cook until the sauce thickens, ~3 minutes.

4. 4

   Stir in flaked salt cod and a pinch of black pepper. Cook for 1 minute. Spread onto a plate and refrigerate 15 minutes until cool enough to handle.

5. 5

   Beat eggs in one bowl. Put remaining flour in a second bowl and breadcrumbs in a third bowl.

6. 6

   Using two wet spoons, form cod mixture into 12 oblong croquetas about 2 inches long. Coat each in flour, then egg, then breadcrumbs, pressing gently so coating adheres.

7. 7

   Heat oil in a deep pot to 350°F. Fry croquetas in batches without crowding until golden brown all over, ~2 minutes per batch.

8. 8

   Transfer to paper towels to drain. Serve hot with lemon wedges.

Tools you’ll need

• saucepan
• whisk
• plate
• two shallow bowls
• two spoons
• deep pot or Dutch oven
• deep-fry thermometer
• slotted spoon
• paper towels

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