Croquetas de Bacalao
These croquetas de bacalao have a crisp golden shell that gives way to a soft, creamy bechamel enriched with delicate flakes of salt cod. Savoury, deeply comforting, and perfect as a tapa or light meal, they balance rich dairy notes with the gentle salinity of the fish and a squeeze of fresh lemon.
Ingredients
Para la bechamel de bacalao
- 120 gdesalted salt cod, finely flaked
- 30 gunsalted butter
- 40 gonion, very finely minced
- 40 gplain flour
- 250 mlwhole milk, hot
- 1 pinchground nutmeg
- 1/4 tspblack pepper
Para el empanado
- 25 gplain flour
- 1 mediumegg, beaten
- 60 gfine breadcrumbs
Para freir y servir
- 500 mlsunflower oil
- 2 wedgeslemon wedges
- 1 tbspflat-leaf parsley, finely chopped
Instructions
- 1
Heat the milk until steaming but not boiling. At the same time, pat the desalted salt cod very dry and check carefully for any bones; flake it finely so it distributes evenly through the filling. Finely mince the onion and have the breading ingredients ready in separate shallow dishes.
- 2
Melt the butter in a saucepan over medium-low heat. Add the onion and cook for 2-3 minutes until soft and translucent without browning; gentle cooking keeps the bechamel sweet and smooth.
- 3
Add the flour and stir constantly for about 1 minute to form a pale roux. Cook just enough to remove the raw flour taste, but do not let it colour.
- 4
Gradually whisk in the hot milk in 3 additions, whisking smooth after each addition. Cook for 2-3 minutes, stirring constantly, until you have a very thick bechamel that pulls away from the sides of the pan.
- 5
Stir in the flaked salt cod, nutmeg, and black pepper. Cook for 1-2 minutes more until the mixture is thick, cohesive, and no longer loose; it should hold a spoon trail clearly. Taste before adding any salt, as the cod is naturally salty.
- 6
Spread the mixture on a plate or small tray in a shallow layer to cool quickly, then chill or freeze briefly for about 10 minutes until firm enough to shape. This resting step is essential for neat croquettes.
- 7
With lightly floured hands, divide and shape the chilled mixture into 8 small croquettes. Coat each one first in flour, then egg, then breadcrumbs, pressing the crumbs on well for an even crust.
- 8
Heat the sunflower oil in a small deep pan to about 175-180°C. Fry the croquettes in 2 batches for 1 1/2-2 minutes per batch, turning as needed, until deep golden and crisp. Do not overcrowd the pan or the oil temperature will drop.
- 9
Drain briefly on paper, then serve immediately with parsley and lemon wedges. The centre should be creamy and hot while the coating stays crisp.
Nutrition per serving
Notes
- •To make the 15-minute target realistic, use fully desalted salt cod prepared in advance and cool the filling rapidly in the freezer for a short burst.
- •If the filling still feels soft after chilling, shape it with two spoons or return it to the freezer for 3-5 more minutes.
- •Use fine breadcrumbs rather than coarse panko for a more classic Spanish croqueta shell.
- •A small narrow pan helps you deep-fry with less active oil surface and maintain temperature more easily.
Background
Croquetas are a classic part of Spanish home cooking and tapas culture, adapted from French croquettes and embraced across Spain in countless forms. Bacalao, or salt cod, has long been a staple ingredient in Iberian cooking because salting preserved fish well before refrigeration, making croquetas de bacalao a traditional and economical way to turn preserved fish into something rich and elegant.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free