Prepare to transport your taste buds to the sun-drenched coastlines of Spain with these irresistible Salt Cod Croquettes that are about to become your new obsession! These golden-brown delights are not just a recipe, they're a crispy, creamy revelation that will make you the star of any dinner party or family gathering. Imagine biting into a perfectly crisp exterior that gives way to a luxuriously smooth, flavor-packed interior - this is comfort food elevated to an art form that will have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 200g salt cod, soaked and shredded
- 1 cup milk
- 1/2 cup flour
- 1 onion, finely chopped
- 2 eggs
- Breadcrumbs for coating
- Oil for frying
Instructions
- Prepare the salt cod by soaking it in cold water for 24-48 hours, changing the water 3-4 times to remove excess salt. Drain and pat dry with paper towels.
- Shred the desalted cod into fine, small pieces using your fingers, removing any visible bones or skin.
- In a large skillet, sauté the finely chopped onion in a little olive oil until translucent and soft, about 5-6 minutes.
- Add the shredded cod to the onions and cook for 2-3 minutes, stirring continuously.
- Sprinkle flour over the cod and onion mixture, stirring to create a smooth base.
- Gradually pour in the milk, stirring constantly to prevent lumps and create a thick, creamy mixture.
- Cook the mixture on low heat for 10-12 minutes, stirring frequently until it becomes a thick, smooth paste that pulls away from the sides of the pan.
- Transfer the mixture to a flat dish and spread evenly. Cover with plastic wrap directly touching the surface to prevent a skin from forming.
- Refrigerate the mixture for 1-2 hours until completely cooled and firm.
- Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Using two spoons or wet hands, shape the cold mixture into small oval or cylindrical croquettes.
- Carefully coat each croquette first in flour, then dip in beaten egg, and finally roll in breadcrumbs, ensuring complete coverage.
- Heat oil in a deep fryer or heavy pan to 350°F (175°C).
- Fry the croquettes in batches, turning them to ensure even golden-brown coloration, about 2-3 minutes total.
- Remove croquettes with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes and serve warm, optionally with a side of aioli or tomato sauce.
Tips
- Patience is Key: Don't rush the salt cod soaking process. Changing the water 3-4 times over 24-48 hours ensures the perfect level of saltiness and removes excess salt completely.
- Texture Matters: When shredding the cod, use your fingers to create fine, uniform pieces and remove any pesky bones or skin for a smooth, consistent mixture.
- Cooling is Crucial: Allow the mixture to cool completely in the refrigerator. This helps the croquettes hold their shape and makes them easier to form and coat.
- Coating Technique: Create a smooth coating process by using one hand for dry ingredients (flour, breadcrumbs) and the other for wet (eggs) to keep your hands clean and create an even, crispy exterior.
- Oil Temperature is Critical: Maintain a consistent 350°F (175°C) when frying. Too low, and the croquettes will absorb too much oil; too high, and they'll burn before cooking through.
- Serving Suggestion: For an extra touch of authenticity, serve with a side of homemade aioli or a zesty tomato sauce to complement the rich, savory flavors of the croquettes.Pro Tip: These croquettes can be prepared ahead of time and refrigerated before the final frying, making them perfect for entertaining!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 70mg
