These Spanish Cod Croquettes, known as croquetas de bacalao, are seriously addictive. We’re talking a light crispy texture on the outside with a delicious creamy interior, made with the simplest ingredients and promise to fill you with so much goodness.
To make this recipe, I used a cod fillet I bought frozen and thawed out. You can also use fresh cod here as well as any other type of firm white fish. For the creamy filling, I used low-fat milk. However, full-fat, non-fat or even plant-based milk can be used.
I shaped the croquettes in the typical way they’re shaped in Spain, in a log shape, which is similar to an egg. You can also shape them into balls, about the size of a golf ball. Either way, make sure they’re all similar in size, this way they all evenly cook.
TIPS & TRICKS to Make this Recipe: Important to fry the croquettes on a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside. You can make croquettes before frying them and store. They will hold for up to 3 days in the fridge and 2 months in the freezer.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Spanish Cod Croquettes
Spanish Cod Croquettes
Ingredients
- 8 oz cod fillet 225 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 3 cloves garlic
- 3/4 cup all purpose flour 90 grams
- 1 cup low fat milk 240 ml
- 2 tbsp chopped fresh parsley 8 grams
- 2 eggs
- 1 cup plain bread crumbs 120 grams
- sea salt & black pepper
EXTRAS
- 1 cup virgin olive oil 240 ml
- fresh parsley for garnish
Instructions
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Fill a sauce pan half ways with water, season with sea salt and heat with a high heat, when it comes to a boil add in the cod fillet, cook for 5 to 6 minutes or until just cooked through, then drain into a colander, transfer the cod fillet into a cutting board and roughly chop it, set aside
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Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
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In the meantime, finely chop the onion and garlic, then add into the hot fry pan, mix continuously, after 3 to 4 minutes add in 1/4 cup (30 grams) flour, mix continuously, after 2 minutes slowly add in the milk, while mixing continuously, once all the milk has been added, add in the chopped cod, chopped parsley and season with sea salt & black pepper, continue to mix for another 4 to 5 minutes or until you end up with a thick paste, making sure to fold the mixture as you mix it together, then remove from the heat and transfer into a bowl, cover with saran wrap and set aside
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While the mixture is cooling off, crack the eggs into a bowl, season with sea salt & black pepper and whisk together, add the bread crumbs into a second bowl and 1/2 cup (60 grams) all purpose flour into a third bowl
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Once the mixture is cool enough to handle, shape the croquettes, grab a spoonful of the mixture and shape it into a ball or a log, about the size of a golf ball or egg, if your mixture is too sticky, just add in some bread crumbs into the mixture and mix, or add the mixture into the fridge or freezer for about 30 minutes
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Once all the croquettes have been shaped, coat each one, first in the flour, then the egg wash and finally into the bread crumbs, making sure they're fully coated all around at each stage
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Heat a large fry pan with a medium heat and add in 1 cup (240 ml) virgin olive oil
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Once the oil is nice and hot, add the croquettes, all in a single layer, fry for 1 minute per side or until golden fried all around, then remove from the pan and add to a plate with paper towels, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to Make this Recipe
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Doris
Any ideas on making these gluten free? I think I can get my child to eat fish this way but we can not have routine flour or breadcrumbs at home. Thanks and I have tried a few of your recipes: all have been delicious!
25 . May . 2024Spain on a Fork
You can use any type of gluten free flour, such as chickpea or almond flour and gluten free breadcrumbs 🙂 Much love!
25 . May . 2024Sharyn
11 . Apr . 2024Hola Albert
thank you so much for this recipe…have made it several times & it is my husband’s favourite thing to eat! I use salmon & cod & dourade offcuts (that I freeze) and I cook the fish in the milk so as not to waste any fishy goodness. We serve the croquettes with a mixed pepper stew and potatoes bravas style. Delicious. Thanks again 🙏🏼
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
12 . Apr . 2024Venessa
Any ideas for a dairy free version?
19 . Feb . 2024Spain on a Fork
Any plant based milk will work! Much love 🙂
20 . Feb . 2024Selina Snowdon
17 . Feb . 2024These sound lovely, I was going to ask what you would serve them with but I expect the answer is aioli 🤣
Spain on a Fork
lol…yes aioli, but these are typically serced on their own 🙂 Much love
18 . Feb . 2024Carmen Judith Arroyo
In Puerto Rico we make something similar, but not so thick. We add the water used to cook the cod in, and fry the mixture in small batches. Called bacalaitos.
14 . Feb . 2024Spain on a Fork
Sounds great! Much love 🙂
14 . Feb . 2024Steve
Could this be made with salt cod?
14 . Feb . 2024Spain on a Fork
Absolutely! I just prefer to use fresh cod, as it is much easier for most folks to get 🙂 Much love
14 . Feb . 2024