Cod croquettes are a staple in my kitchen. If I had more freezer space, I’d probably make them in even more flavors. They are the perfect snack or dinner when paired with a salad. Their crispy exterior and creamy interiors make them irresistible.
Among my go-to recipes, these cod croquettes stand out, especially during Easter, when they compete with classic salt cod fritters on my table. I don’t add extra ingredients or vegetables because, with high-quality cod, nothing else is needed. Try them, and they’ll become one of your favorite cod recipes.
Table of Contents
What Are Cod Croquettes?
Cod croquettes, or croquetas de bacalao, are a traditional Spanish dish made from a creamy béchamel sauce mixed with flaked cod, coated in breadcrumbs, and fried to golden perfection.
These bite-sized delights are favorites across Spain and Portugal, often served as tapas or appetizers. While variations exist, the dish’s essence is the same: a crisp shell encasing a smooth, flavorful filling.
Essential Ingredients for the Perfect Croquettes
To achieve the perfect texture and taste, you need quality ingredients:
- Salt cod (desalted and flaked)
- Milk (for the béchamel sauce)
- Butter & flour (to thicken the béchamel)
- Nutmeg & black pepper (for extra depth)
- Eggs & breadcrumbs (for coating)
- Olive oil (for frying)
I always recommend using the best cod you can find. With high-quality fish, there’s no need for additional flavors. Its natural taste shines through.
Step-by-Step: How to Make Cod Croquettes at Home
1. Desalt the Cod (If Using Salt Cod)
Soak the cod in cold water for 24-48 hours, changing the water every 8 hours. Then, boil it for a few minutes, drain, and flake.
2. Prepare the Béchamel Sauce
Melt butter in a pan, add flour, and stir until golden. Slowly pour in warm milk, stirring constantly, until a thick, smooth sauce forms.
3. Combine the Cod with the Béchamel
Add the flaked cod, mix well, and season with nutmeg and black pepper. Cook until fully incorporated, then let the mixture cool in the fridge for at least 2 hours.
4. Shape and Coat the Croquettes
Using a spoon, form small oval croquettes. Dip each in beaten egg, then coat with breadcrumbs.
5. Fry Until Golden
Heat olive oil to 350°F (175°C) and fry the croquettes until golden brown. Drain on paper towels and serve hot.
Tips and Tricks for Crispy, Creamy Croquettes
- Chill the mixture before shaping it; this prevents sticky hands and keeps the croquettes firm.
- Use panko breadcrumbs for extra crunch.
- Don’t overcrowd the pan when frying; it lowers the oil temperature.
- Freeze them before frying if you want to make them ahead of time.
FAQs: Common Questions About Cod Croquettes
1. Can I bake cod croquettes instead of frying them?
Yes! Bake at 400°F (200°C) for about 20 minutes, flipping halfway for even crispiness.
2. How do I prevent croquettes from breaking apart?
If the béchamel is thick enough, chill the mixture properly before shaping.
3. Can I use fresh cod instead of salt cod?
Absolutely. Just poach fresh cod in milk before adding it to the béchamel.
Spanish Recipes You Might Also Like
If you love cod croquettes, try these Spanish classics:
- Spanish Ham Croquettes (Croquetas de Jamón) – A popular alternative made with serrano ham.
- Salt Cod Fritters (Buñuelos de Bacalao) – Another Easter favorite, crispier and fluffier.
- Patatas Bravas – Fried potatoes with a spicy tomato sauce.
How to Store and Freeze Cod Croquettes
- In the fridge: Store cooked croquettes in an airtight container for up to 3 days.
- In the freezer: Freeze uncooked croquettes on a tray, then transfer to a bag for up to 3 months. Fry straight from frozen, adding 1-2 minutes to the cooking time.
Conclusion & Call to Action
These cod croquettes have been a staple in my home for years. Once you try them, they’ll also become a go-to recipe in your kitchen. Their balance of crispy and creamy makes them an unbeatable snack or meal.
Have you tried this recipe? Let me know your thoughts in the comments! And if you love Spanish food, subscribe to my newsletter for more delicious recipes.
Cod Croquettes: 5 Steps for the Perfect Delicacy
Ingredients
For the béchamel sauce:
- 2 cups (500 ml) Whole milk
- 5 tbsp (70g) Unsalted butter
- ½ cup (70g) All-purpose flour
- ½ tsp Nutmeg
- ½ tsp Black pepper
- Salt (to taste)
For the croquettes:
- 9 oz (250 g) Salt cod (desalted and flaked)
- 2 Large eggs
- 1½ cups (150 g) Breadcrumbs (preferably panko)
- Olive oil (for frying)
Instructions
- Desalt the Cod (If Using Salt Cod):Soak the salt cod in cold water for 24-48 hours, changing the water every 8 hours.Once desalinated, boil it in water for 5 minutes, drain, and flake it into small pieces.
- Prepare the Béchamel Sauce:In a saucepan, melt the butter over medium heat.Add the flour and stir continuously for about 2 minutes until it turns golden.Gradually pour in the warm milk, whisking constantly, until a thick, smooth sauce forms (about 5 minutes).Season with nutmeg, black pepper, and salt to taste.
- Combine the Cod with the Béchamel:Add the flaked cod to the béchamel sauce and mix well.Transfer the mixture to a shallow dish and let it cool to room temperature.Cover with plastic wrap and refrigerate for at least 2 hours.
- Shape and Coat the Croquettes:Take small portions of the chilled mixture and shape them into oval croquettes.Beat the eggs in one bowl and place the breadcrumbs in another.Dip each croquette into the beaten egg, then coat it in breadcrumbs.
- Fry Until Golden:Heat olive oil in a deep pan to 350°F (175°C).Fry the croquettes in small batches for 2-3 minutes per side until golden brown.Remove and drain on paper towels.
Notes
Alternative Cooking Methods
- Oven-Baked: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Air Fryer: Cook at 375°F (190°C) for 12-15 minutes, shaking halfway.
