🐟 Salt cod croquetas

Name: Salt cod croquetas
Total time: 60 min
Yield: 6
Cuisine: Spain
Ingredients: 200 g salt cod, soaked for 24–48 hours with several water changes; Half a small onion, very finely chopped; 60 g butter; 70 g flour; 600 ml milk; Pinch of nutmeg, black pepper; 2 eggs, beaten; 100 g fine breadcrumbs; Oil for frying

Origin: Spain

276kcal

per serving · 120 g

230kcal

per 100 g

11 gProtein9 g / 100 g

17 gFat14 g / 100 g

20 gCarbs17 g / 100 g

Croquetas de bacalao are creamy Spanish croquettes made with flaked salt cod folded into a thick béchamel, then rolled in egg and breadcrumbs and fried. The fish gives a gentle salty, savoury flavour against the smooth, rich filling and the crisp coating. They are a classic tapa in bars across Spain, especially in the north and during Lent.

Diets

✓

No pork

Not vegetarianbecause of: salt cod

Not veganbecause of: béchamel sauce, salt cod, egg

Contains glutenbecause of: béchamel sauce, breadcrumbs

Contains dairybecause of: béchamel sauce

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Fish ⚠ Milk

What it is made of

béchamel saucesalt codbreadcrumbsegg

Recipe

6 servings60 min

Ingredients

200 g salt cod, soaked for 24–48 hours with several water changes
Half a small onion, very finely chopped
60 g butter
70 g flour
600 ml milk
Pinch of nutmeg, black pepper
2 eggs, beaten
100 g fine breadcrumbs
Oil for frying

Method

Poach the soaked cod in the milk for 5 minutes, lift it out, remove skin and bones and flake it finely. Keep the milk.
Melt the butter, cook the onion for 2 minutes, stir in the flour and cook for 1 minute.
Gradually whisk in the warm milk and cook, stirring, for 8–10 minutes until very thick. Fold in the cod and season with nutmeg and pepper.
Spread in a dish, cover the surface and chill for at least 4 hours.
Shape into small logs, roll in beaten egg and then breadcrumbs, and fry in 175 °C oil for 2–3 minutes until golden. Drain and serve hot.

How to make it lighter

Bake instead of frying: brush with a little oil and bake at 200 °C for 15–20 minutes, turning once.
Count them before you start — each croqueta is small but rich, so three or four with a salad make a portion.
Use semi-skimmed milk for the béchamel; the texture stays creamy.

History

Salt cod has been a staple in Spain and Portugal for centuries because it keeps without refrigeration, and it was traditionally eaten on meat-free days. Combining it with French-style béchamel croquettes produced one of the most popular croqueta fillings in Spanish bars.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →