Spanish Salt Cod Croquetas
Crispy golden croquetas filled with flaked salt cod, potato, and onion — a classic Spanish tapa. Serve hot with lemon and aioli for dipping.
- Total time
- 50 min
- Servings
- 4
- Calories
- 428
- Protein
- 18g
Ingredients
- 8 oz salt cod, soaked and flaked
- 10 oz potato, peeled
- ½ large onion, finely diced
- 3 tbsp butter
- ¼ cup all-purpose flour
- ¾ cup milk
- 1 whole egg, beaten
- ¾ cup panko breadcrumbs
- 1.5 cup neutral oil, for frying
Instructions
- 1
Cut potatoes into 1-inch cubes. Boil in salted water until fork-tender, ~15 minutes.
- 2
Drain potatoes and mash until smooth. Set aside.
- 3
Flake salt cod into small pieces, removing any bones or skin.
- 4
Melt butter in a saucepan over medium. Add onion; cook until soft and golden, ~4 minutes.
- 5
Whisk in flour until no lumps remain, stirring constantly, ~1 minute.
- 6
Slowly add milk while whisking. Simmer until thick enough to coat the back of a spoon, ~3 minutes.
- 7
Stir in mashed potatoes and flaked cod. Season with salt and pepper. Let cool slightly, ~5 minutes.
- 8
Set up three shallow bowls: one with beaten egg, one with breadcrumbs, one with 2 tbsp flour mixed with salt.
- 9
Scoop filling into 12 roughly equal portions. Shape each into an oval. Roll in flour, then egg, then breadcrumbs.
- 10
Heat oil in a heavy pot or deep skillet to 350°F. Working in two batches, fry croquetas until golden brown on all sides, ~3 minutes total per batch.
- 11
Transfer to paper towels. Serve immediately with lemon wedges and aioli for dipping.
Tools you’ll need
- cutting board and knife
- large pot for boiling
- fork or ricer for mashing
- saucepan
- whisk
- three shallow bowls for breading
- thermometer (instant-read or candy/deep-fry)
- heavy pot or deep skillet, 5+ quart capacity
- slotted spoon or spider strainer
- paper towels
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