Cod Croquettes

This is probably the second favourite Spanish tapa of the whole country. Whenever you go to a bar and order a drink, in general, you get one of these: crisps, peanuts, tortilla or croquettes. This is like a snack. Drink some. Eat some. There are all types of croquettes but cod and chicken are the most popular. They are so creamy on the inside and crispy on the outside. They are a delight in a bite.

If you think that the béchamel is troublesome to make, think again.

I used to be the same. I remember watching my mum make a ginormous pan of béchamel for making croquettes and observed her stir and stir for what felt hours on end. Then letting the béchamel cool down, shape them and cook them just to be devoured in minutes. How did she do it?! Where did she get all that patience from?

Well, the reality is that it is not that complicated, tiring and long process. It is quite quick if you don’t even think about it and in no time you have tasty croquettes to cook straight away or freeze. It’s up to you. I also do a vegan version, so read on if you want to find out how to make them.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Cod Croquettes

Servings: 4
Prep Time: 10 mins
Cook Time: 40 mins approx
Difficulty: Normal
Rating: 5 stars
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Credit: The Spaniard’s Kitchen

Ingredients

200grs Salted Cod Pieces (de-salted for 48 hrs) and chopped small
1 Onion chopped
2 Cloves of Garlic, chopped
100grs Plain flour
Milk (as much as needed)
2 Eggs
Breadcrumbs
Oil for frying

TIPS

Make it vegan by swapping cod for chopped spinach, egg for chia seeds and milk for vegan milk.

Make it gluten free by using gluten free flour and changing the breadcrumbs for blitzed gluten free oats.

Directions

Put some oil on a frying pan and heat up.

Once hot, add the onions and cook until see-through.

Then add the garlic and the chopped cod. Mix and let it cook for a few minutes.

.Add the flour slowly and mix while it cooks.

Start adding the milk slowly and mix at the same time. Use as much milk as needed.

When the béchamel starts getting a good consistency, add some salt and a touch of nutmeg. Mix until you get a thick sort of paste that sticks together but not to the pan.