These delicious salt cod croquettes can be found in tapas bars throughout Spain. They’re a staple for my family on Christmas Eve, and this classic salt cod croquettes recipe is one of the easiest you’ll find.
Best Salt Cod Croquettes Recipe
Croquettes are the delicious fried Spanish snacks that I’ve raved about before, especially when I shared my favorite recipe for ham croquettes. Luckily, as a snack historically made from leftovers, the possibilities for croquettes are countless and I am going to make an effort to share more of my delicious croquette recipes on the Spanish food and recipes section of this blog.
Cod croquettes (croquetas de bacalao) are among my favorite of the croquette family. I absolutely love the salty, fishy flavor of cod, and the creamy béchamel sauce ensures that these bite size morsels will melt in your mouth. The most famous cod croquettes in Madrid are found at Casa Labra one of the oldest taverns in Madrid(!), but after trying them, I still think they come out much better at home!
Try this traditional Spanish salt cod croquettes recipe for a plate full of creamy goodness that won’t disappoint!
Spanish Salt Cod Croquettes Recipe
Salt Cod Croquettes Recipe (Croquetas de Bacalao)
- ½ lb of salt cod (250 grams)
- 1 medium sweet onion or 3 shallots, very finely diced
- 1 scant cup of flour just under a cup (or 120g)
- A pinch of nutmeg
- 4 cups of whole milk at room temperature! (1 liter)
- 4 tbsp unsalted butter
- 6 tbsp Extra Virgin Olive Oil Plus more for frying
- Black pepper
- 2-3 beaten eggs
- Bread crumbs
- Flour additional flour for breading
- When working with salt cod, you will first need to desalt it. This is done by soaking the cod 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 if that is possible it will save you some time!
- After soaking, shred the cod into small pieces, making sure that no bones sneak through!
- Add 2 tbsp of the olive oil to your pan over medium heat and sauté the diced onion for about 10 minutes. When the onion is completely tender and translucent, add the shredded cod and some black pepper.
- Sauté for a few minutes and then take off the heat and reserve. You'll add this back in later.
- To make the béchamel sauce, first sift the flour to avoid lumps.
- Next, in a large, heavy pan over medium heat, melt the 4 tbsp of butter with the remaining 4 tbsp of olive oil.
- When the butter starts to foam, add the sifted flour to make a roux (a flour/fat mixture).
- Stir continuously, and cook the roux until it becomes a nice sandy brown color and starts to form a ball. You must not stop stirring or the flour will burn!
- Add the milk little by little, always stirring until you incorporate the entire amount. It should take about 20 minutes to add it all.
- Stir in the nutmeg and a pinch of black pepper.
- Finally, add in the cod and onion mixture and mix well. Taste for salt and adjust.
- Let the dough cool to room temperature and then refrigerate. To do so, butter the sides of a large bowl and wrap the croquette dough inside, covered directly with plastic wrap. Refrigerate a minimum of 4 hours, but preferably overnight.
- The next day, make small balls or logs with your hands and pass them through flour, beaten egg, and then breadcrumbs.
- Deep fry your cod croquettes in hot oil and enjoy these crispy treats!
And there you have it– delicious and creamy homemade salt cod croquettes. I know that having to refrigerate the dough seems annoying, but I guarantee that it is well worth the wait for these delicious Spanish fritters.
Which croquette recipe would you like to see next?