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Salt Cod croquettes recipe

Salt Cod Croquettes Recipe (Croquetas de Bacalao)

A delicious and traditional salt cod croquettes recipe from Spain.
5 from 3 votes
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Course: Tapas
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 18 small croquettes
Calories: 112.73kcal


  • 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
  • Salt
  • 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!


Calories: 112.73kcal | Carbohydrates: 5.53g | Protein: 11.12g | Fat: 4.91g | Saturated Fat: 2.32g | Cholesterol: 48.45mg | Sodium: 1010.97mg | Potassium: 287.16mg | Fiber: 0.26g | Sugar: 3.08g | Vitamin A: 170.87IU | Vitamin C: 1.37mg | Calcium: 77.35mg | Iron: 0.63mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!