Spanish Cod Croquetas
Golden-fried Spanish croquetas stuffed with salt cod and béchamel—crispy outside, creamy inside. A traditional tapa ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- 8 oz salt cod, soaked, drained, and flaked
- 1.5 cups whole milk
- 4 tbsp butter
- ⅓ cup all-purpose flour, divided
- 2 whole eggs
- 1 cup panko breadcrumbs
- 3 cups olive oil for frying
- 1 pinch salt and black pepper to taste
- 1 whole lemon wedges for serving
Instructions
- 1
Melt butter in a saucepan over medium heat. Whisk in 3 tbsp flour until no lumps remain.
- 2
Slowly pour in milk while whisking constantly to prevent lumps. Cook until thickened, 6–8 minutes.
- 3
Fold in flaked cod. Season with salt and pepper. Spread on a plate to cool for 15 minutes.
- 4
Shape cooled mixture into 12 cylinders about 2 inches long. Chill in freezer 10 minutes.
- 5
Place remaining flour, beaten eggs, and breadcrumbs in three shallow bowls. Coat each croqueta in flour, then egg, then crumbs.
- 6
Heat oil in a deep pot to 350°F (175°C). Test temperature with a breadcrumb—it should sizzle immediately.
- 7
Fry croquetas in batches 2–3 minutes until deep golden. Don't crowd the pot. Drain on paper towels.
- 8
Serve hot with lemon wedges on the side.
Tools you’ll need
- saucepan
- whisk
- wooden spoon
- plate
- shallow bowls (3)
- deep pot or heavy-bottomed saucepan
- instant-read thermometer
- slotted spoon
- paper towels
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