These delicious salt cod croquettes (croquetas de bacalao) can be found in tapas bars throughout Spain. They're a staple for my family on Christmas Eve, and this classic recipe is one of the easiest you'll find.
Want to try some other croquettes? You'll love my recipes for Spanish potato croquettes and Spanish ham croquettes.
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Introduction
Salt cod croquettes (croquetas de bacalao) are one of my favorite croquettes. I love the salty flavor of cod, and the creamy béchamel sauce makes these bite-size morsels will melt in your mouth.
The Madrid's most famous cod croquettes are found at Casa Labra, which is one of the oldest taverns in Madrid and is one of the best places to eat near Puerta del Sol. Even after trying these, I think they come out much better at home!
Ingredients
Curious what ingredients you need to make these crispy salt cod croquettes? Let's talk about the key ingredients!
- Salt Cod: You'll need to desalt the cod before using it. To do this, soak it in cold water for 24 hours, changing the water 5 or 6 times. If you can find desalted cod like we have in Spain, it will save you some time!
- Flour: You'll need all-purpose flour to thicken the béchamel sauce. Be sure to sift it before using to prevent lumps! (You'll also need extra for breading.)
- Egg: This helps the breadcrumbs stick to the croquettes, which gives them a gloriously crunchy coating when fried.
- Spices: A combination of nutmeg, salt, and pepper adds a beautiful flavor to the béchamel sauce.
See recipe card for full information on ingredients and quantities.
How to Make Salt Cod Croquettes
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Desalt the cod by soaking it in cold water for 24 hours, changing the water 5 or 6 times. (Or start with desalted cod.) Then, flake it into small pieces, making sure no bones are in the meat. (image 1)
- Sauté the onion in olive oil until it's softened and translucent, about 10 minutes. (image 2)
- Mix the flaked cod with the onion and some black pepper. (image 3)
- Melt the butter in a saucepan, then add sifted all-purpose flour and stir. (image 4)
- Cook the roux until it browns, stirring continuously to prevent burning. This will take a couple of minutes. (image 5)
- Gradually add the milk to make a beautifully smooth béchamel sauce. This will take about 20 minutes. (image 6)
- Mix in the nutmeg and a pinch of black pepper, then add the cod and onion mixture. (image 7)
- Stir and adjust seasonings to taste, then cool to room temperature. Place in a buttered bowl, press a piece of plastic wrap onto the surface, and chill until firm, at least 4 hours. (image 8)
- Shape the mixture into small balls, logs, or quenelles. (image 9)
- Coat each croquette in flour, then beaten egg, and then finally in breadcrumbs. (image 10)
- Deep fry the croquettes in a pan of hot olive oil until browned. (image 11)
- Drain on paper towels, then serve hot and fresh with a lemon wedge and enjoy immediately. (image 12)
Recipe FAQs
The 7 main ingredients are salt cod, flour, butter, milk, egg, breadcrumbs, and olive oil. I also like to add salt, pepper, nutmeg, and onion for extra flavor.
Yes, you must desalt the cod before using it, or it will be far too salty. Do this by soaking the fish in cold water for 24 hours, making sure to change the water 5 or 6 times throughout the soaking. Drain it well the following day.
Salt cod has a wonderfully flaky yet hearty texture, and if it's been properly desalted, it won't be too salty or fishy. The texture of the salt cod combines perfectly with the béchamel sauce, making these croquettes melt in your mouth.
The uncooked béchamel and fish mixture will keep in the fridge for up to 2 days. Leftover fried croquettes will keep in the fridge for up to 2 days.
Serve
Make the ultimate tapas feast by serving these croquettes with other Spanish recipes, like pan con tomate, gambas cocidas (boiled shrimp), dátiles rellenos (bacon wrapped dates), pinchos morunos, and salmorejo.
Looking for more croquette recipes? Be sure to try my recipes for ham croquettes and potato croquettes.
Expert Tips
- Be sure to soak the salt cod in cold water for 24 hours, changing the water 5 or 6 times, before using it in the croquettes. Save time by buying desalted cod if you can.
- Adjust the seasonings in the beéchamel mixture to taste.
- When chilling the béchamel mixture, press a piece of plastic wrap onto the surface to prevent a skin from forming.
- Keep the fried croquettes warm in a 200°F (93°C) oven while you're frying the rest of the batch.
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Salt Cod Croquettes (Croquetas de Bacalao)
Ingredients
For the Croquette Mixture
- ½ pound salt cod preferably desalted
- 1 medium sweet onion or 3 shallots very finely diced
- 1 scant cup all-purpose flour
- 1 pinch ground nutmeg
- 4 cups whole milk at room temperature
- 4 tablespoons unsalted butter
- 6 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
For Breading & Frying
- 2-3 beaten eggs
- breadcrumbs
- all-purpose flour
- extra virgin olive oil for frying
Instructions
- Desalt and rehydrate the cod by soaking it for at least 24 hours in cold water, changing the water at least five or six times. In Spain, you can also find salt cod already desalted, so use that if you can to save time.
- Once the cod is desalted, shred it into small pieces, removing any bone fragments.
- Add 2 tablespoons of olive oil to a large skillet set over medium heat. Sauté the diced onion until it's tender and translucent, about 10 minutes.
- Add the shredded cod and black pepper, then sauté for a few minutes. Dump the mixture into a bowl and set it aside.
- Start the béchamel sauce by sifting the flour to avoid lumps.
- Place the large skillet over medium heat, then add the 4 tablespoons (45g) of butter and the remaining 4 tablespoons of olive oil.
- When the butter starts to foam, add the sifted flour and stir continuously to make a roux. Keep cooking and stirring until the roux is browned, smells nutty, and forms a ball, which should take 2-3 minutes.
- Gradually add the milk, stirring constantly, until it is incorporated. This will take about 15-20 minutes.
- Add the nutmeg and a pinch of black pepper, then mix in the cod and onion mixture. Adjust the seasonings to taste.
- Place the dough in a buttered bowl and let it cool to room temperature. Press a piece of plastic wrap onto the surface to prevent a skin from forming, then chill it for at least 4 hours (preferably overnight).
- The next day, shape the mixture into small balls or logs with your hands. Coat them in flour, then beaten egg, and finally in breadcrumbs.
- Fill a deep, heavy pot with 2 inches (5 cm) of olive oil and heat it to 350°F (176°C).
- Deep fry the cod croquettes in batches until golden, about 2-3 minutes. Drain them on paper towels to catch excess grease. Enjoy these crispy treats while they're hot and fresh!
Notes
- Sift the flour to avoid lumps in the béchamel, and be sure to stir it constantly.
- Adjust the seasonings to taste.
- Keep the croquettes warm on a tray in a 200°F (93°C) oven while you're frying the others.
Nutrition
Photography by Giulia Verdinelli
Bobby
Hi.
Greetings from Canada.
Thank you for your recipes. Easy to follow and always foolproof.
I am hosting dinner and I want to serve the croquettas. Is it possible to cook it ahead of time and leave it in the oven at maybe 250 temp until ready to serve ?
Lauren Aloise
Yes - they won't be as crispy, but absolutely!
jal
In step 10 of the recipe you say after five minutes you should have “dough”. I had no such thing, but rather a béchamel sauce the thickened up overnight though was not easy to make croquttas from.
Any suggestions?
Thanks
Lauren Aloise
Exactly - that is the "dough" I'm talking about 🙂 -- if it's too thick it needed more milk. It will thicken when it cools, and the trick is making sure it's not too thick to for the croquettes, but also not too thin to just fall apart. When I take the dough out of the fridge it can often seem too thick, but once it warms a bit and I roll the croquettes in my hands it softens. Hope this helps!
sharon
i would like to know how many croquettes you make from this recipe ? many thanks
Lauren Aloise
I don't remember exactly, but probably about 14-18 medium-sized ones. I tend to like mine quite small, and often roll them rounder than others as well. It's all up to you, but double it for more than 4 people (or even 3 if you want a few each!).
Ana
Croquetas, I grew up making them from whatever we had available in Castro's Cuba. I remember one time I made lunch croquetas with hard boiled eggs, there was nothing else no meat, nothing, but we ate. Of course there was no butter or milk either, cooking oil and water were good enough. So I looked for a real bechamel recipe I 'll make some croquetas tomorrow.
Brian
I didn't use this recipe - I used one from '500 tapas'... but I add, I have never used baccala/salted cod before.
My partner went to the pub (friday night) came home to similar croquettes/aioli/ & my bog standard salad with lemon garlic dressing. A couple of beers & I was in heaven.
Why am I here you ask, well I like to see others intepretations of a theme - so as to adapt, for my taste.
My lemons are too 'sweet' (aioli) & I reckon a pinch of chilli would also enhance everything.
I highly recommend you try these great Friday night morsels...or as 'tapas' in general.
Thank you Lauren.
Brian
hahaha I just saw the time I posted this in your country ( 1.05pm) its now 10.11pm in Melbourne, Australia.
ChgoJohn
I love salted cod, although we call it baccala. Your recipe sounds delicious, especially with that touch of nutmeg.