Spanish Cod Croquettes | One of Spain's BEST Tapas Recipes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Boil water in a saucepan with salt, add the cod and cook 5–6 minutes until just cooked through. Drain, then roughly chop the cod and set aside.
2. Heat 3 tbsp (45 ml) extra virgin olive oil in a large frying pan over medium heat.
3. Finely chop the onion and garlic and add them to the pan. After 3–4 minutes, add 1/4 cup (30 g) flour and stir for 2 minutes.
4. Slowly add the milk, stirring constantly. Then add the chopped cod and parsley, season with salt and pepper, and stir for 4–5 minutes, folding, until a thick paste forms.
5. Transfer to a bowl, cover and let cool.
6. Once cool enough to handle, shape spoonfuls into golf-ball or egg-sized balls or logs. If too sticky, mix in more breadcrumbs or chill for about 30 minutes.
7. Season the beaten eggs with salt and pepper. Put the breadcrumbs in one bowl, 1/2 cup (60 g) flour in another, and the eggs in a third.
8. Coat each croquette in flour, then egg, then breadcrumbs, fully coating at each stage.
9. Heat 1 cup (240 ml) olive oil in a large frying pan over medium heat. Fry the croquettes in a single layer for 1 minute per side, or until golden all around.
10. Drain on paper towels. Serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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