Cod Croquettes: 5 Steps for the Perfect Delicacy
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.
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.