Salt Cod Croquettes (Croquetas de Bacalao)

Method14 steps

1. 1

   Step 1: If the salt cod (½ lb) is not already desalted, cover it with cold water and soak for at least 24 hours in the refrigerator at 4°C/40°F or below. Replace the water 5–6 times during soaking. Skip this soak when using already-desalted cod.

   Desalt cod if needed · 1440 minUses ½ lb salt cod, preferably already desalted · Cold water, enough to soak the salt cod and replace the water 5–6 times (only if the cod is not already desalted)

2. 2

   Step 2: Drain the desalted cod well, discarding the soaking water if used. Flake the fish into small pieces and carefully remove all bone fragments.

   Uses Desalted cod from the selected purchased-ready or refrigerated-soak route

3. 3

   Step 3: Very finely dice the onion, or the 3 shallots if chosen. Heat 2 tbsp of the measured filling oil in a large skillet over medium heat. Sauté until tender and translucent, about 10 minutes.

   Soften onion · 10 minUses 1 medium sweet onion (or 3 shallots), very finely diced · 2 tbsp from the 6 tbsp filling-oil supply

4. 4

   Step 4: Add all the flaked cod and some black pepper to the softened onion. Sauté for a few minutes, until the fish is opaque, flakes easily and reaches 63°C/145°F. Transfer the cod-onion mixture to a bowl and set aside while making the béchamel.

   Uses Flaked desalted cod · Softened onion and its oil · Black pepper for the cod, to taste

5. 5

   Step 5: Sift the one scant cup of béchamel flour to remove lumps. Keep the separate coating flour aside for later.

   Uses 1 scant cup all-purpose flour, for the béchamel

6. 6

   Step 6: Return the skillet to medium heat and add all 4 tbsp béchamel butter and the remaining 4 tbsp of the measured filling oil. Heat just until the butter foams.

   Uses 4 tbsp unsalted butter, for the béchamel · Remaining 4 tbsp from the 6 tbsp filling-oil supply

7. 7

   Step 7: Add all the sifted béchamel flour to the foaming butter and oil. Stir continuously for about 2–3 minutes, until the roux is lightly browned, smells nutty and gathers into a ball without burning.

   Cook roux · 2 minUses Sifted scant-cup béchamel flour · Foaming butter and oil

8. 8

   Step 8: Gradually stir all 4 cups milk into the roux, stirring constantly over medium heat until smooth and thick, about 15–20 minutes.

   Uses Cooked roux · 4 cups whole milk, brought to room temperature just before use

9. 9

   Step 9: Stir the nutmeg (1 pinch) and a pinch of black pepper into the béchamel, then mix in all the cooked cod-onion mixture. Stir until evenly combined and hot, then taste and adjust with salt and black pepper as needed.

   Uses Thick béchamel · Cooked cod-onion mixture · 1 pinch ground nutmeg · A pinch of black pepper, then only more if needed · Salt, to taste

10. 10

    Step 10: Lightly butter a shallow dish with the additional greasing butter and spread the filling into it. Press food-safe plastic wrap onto the surface. Cool promptly and refrigerate at 4°C/40°F or below within 2 hours, or within 1 hour if the room is above 32°C/90°F; do not wait for a large hot batch to cool completely at room temperature.

    Uses Hot cod-croquette filling · Additional butter, just enough to grease a shallow cooling dish

11. 11

    Step 11: Once the filling is refrigerated, chill for at least 4 hours, preferably overnight, until firm enough to shape. Keep refrigerated for up to 2 days before shaping.

    Firm the filling · 240 minUses Refrigerated croquette filling

12. 12

    Step 12: Shape the firm filling into small balls or logs; the author’s reference yield is 18 croquettes. Beat the 2–3 coating eggs. Coat each piece with the additional flour, then beaten egg, then breadcrumbs. Use only enough coating to cover them; discard unused raw egg wash and coating that has contacted it.

    Uses Firm filling lifted from the greased dish · Beaten egg from the 2–3-egg coating supply, enough to coat · Additional all-purpose flour, enough to coat the croquettes · Breadcrumbs, enough to coat the croquettes

13. 13

    Step 13: Fill a deep, heavy pot with the separate frying oil to a depth of 2 inches (5 cm), leaving plenty of headroom. Heat to 350°F (about 177°C). If holding earlier batches warm, preheat an oven to 200°F (93°C).

    Uses Extra virgin olive oil, enough for a 2-inch (5 cm) deep frying pool

14. 14

    Step 14: Fry the coated croquettes in batches without crowding, about 2–3 minutes per batch, until golden and hot through. Keep the oil near 350°F (about 177°C), letting it recover between batches. Drain on paper towels. If needed, keep fried batches warm in the 200°F (93°C) oven while finishing the rest. Serve hot with optional lemon wedges. Refrigerate leftovers promptly for up to 2 days and reheat to 74°C/165°F before serving.

    Fry each batch · 2 minUses Coated croquettes with their adhered coating; unused coating is excluded · Hot frying oil used for all batches; oil remaining after draining is not a serving portion · Lemon wedges, for serving (optional)