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Croquetas de Bacalao

Crispy salt cod croquettes with a smooth, creamy bechamel center. Fried until golden brown for a classic tapas dish.

50 minMediumServes 4360 cal/serving

SpanishAppetizerStovetopPescatarianHalal-friendlyNut-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1/2 lb desalted salt cod, shredded
  • 4 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup yellow onion, finely diced
  • 1/4 tsp ground nutmeg
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 2 cups olive oil

Instructions

  1. 1

    Heat 4 tbsp unsalted butter in a saucepan over medium heat, add 1/2 cup finely diced yellow onion, and cook until translucent.

  2. 2

    Whisk in 1/2 cup all-purpose flour and cook for 2 minutes to eliminate raw flour taste.

  3. 3

    Gradually pour in 2 cups warmed whole milk, whisking constantly until a thick bechamel forms.

  4. 4

    Fold in 1/2 lb shredded desalted salt cod and 1/4 tsp ground nutmeg, cooking for 3 minutes until fish reaches an internal temperature of 145F.

  5. 5

    Spread the mixture on a dish and chill in the refrigerator for 2 hours until firm.

  6. 6

    Shape chilled mixture into logs, dip in 2 beaten eggs, then roll in 1 cup breadcrumbs.

  7. 7

    Fry in hot 2 cups olive oil at 350F for 3 to 4 minutes until golden brown.

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Questions

How much time should I plan for Croquetas de Bacalao?

As written, 50 minutes: 30 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 5, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Croquetas de Bacalao?

For Croquetas de Bacalao, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Croquetas de Bacalao is done?

Go by the cues in the method rather than the clock. Step 3: cook until a thick bechamel forms. Step 7: cook until golden brown. A reading of 145 F on a thermometer settles it.

Can I make Croquetas de Bacalao gluten-free?

Yes. The gluten in Croquetas de Bacalao is 1/2 cup all-purpose flour, 1 cup breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Croquetas de Bacalao?

One serving (the recipe makes 4) is about 360 calories, with 18 g protein, 28 g carbohydrate and 20 g fat, plus 1 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Croquetas de Bacalao can be done ahead?

Everything up to step 5. Step 5 is a built-in pause of 2 hours: "Spread the mixture on a dish and chill in the refrigerator for 2 hours until firm." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

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