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Receta de Croquetas de Bacalao - Salt Cod Croquettes Recipe

La Tienda Kitchens

  • 1 hour 45 minutes
  • 30 pieces
Salt Cod Croquettes Recipe
Bacalao, or salt cod, is popular across Spain. These tasty croquetas have a crisp shell and creamy interior, a perfect tapa with a glass of wine or beer. La Tienda offers desalted bacalao pieces ideal for this recipe.
Rated 5 Stars

Ingredients

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Preparation

STEP 1

In a small bowl, mix the cornstarch in ¾ cup of the milk and set aside.

STEP 2

Prepare a baking sheet tray with at least a one inch edge. A cookie sheet works great. 

STEP 3

In a saucepan, warm the milk with oregano and zest of lime and set aside or keep on low heat until needed.

STEP 4

Heat a medium sized pot over med-low heat, add the butter and olive oil and sauté the onions until soft and translucent. Add cod and lightly sauté 1-2 minutes.

STEP 5

Add the flour to the pot and mix to form a roux. Pour the milk slowly and mix with a whisk. Add the cornstarch mixture. Mix well and cook over low heat for 5 minutes. Then pour onto the baking sheet tray and spread it out evenly. Let cool for one hour, uncovered. 

STEP 6

Fill a pastry bag with the cooled mixture and cut off the tip of the bag to make a 1 inch hole. Prepare your second sheet tray with about ½ inch layer of flour. Pipe a long tube of mixture onto the tray and continue until you have piped all of the mixture onto the tray and you have about 5-6 tubes.

STEP 7

Cut into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a little water and spread breadcrumbs on a cookie sheet or shallow dish. Dredge each croquette in the egg mixture, then the breadcrumbs and place on a clean tray. 

STEP 8

Fill a heavy pot with enough frying oil to be 2-3 inches deep. Heat to 350 F and fry until golden brown on each side. Serve warm with alioli sauce.

Reviews (1)

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August 2018

Rated 5 Stars

These take a while to prepare, but the end result is delicious and absolutely worth the work