A croquette called in Spanish croqueta is a small breadcrumbed fried roll containing meat, fish, seafood, vegetables or other ingredients which are mixed with béchamel sauce and, after being shaped into a cylinder, are tossed in slightly beaten egg, rolled in bread crumbs and finally deep-fried.
250 g cod
1 garlic clove
2 tablespoons flour
500 ml milk
500 ml oil for frying
salt and pepper
The best for this recipe is salted cod which before using should be soaked in cold water and kept in a fridge for at least 36 hours.
Before using, remove the excess of water with a paper towels. Crumble the cod using your fingers or a fork, removing any bones. Heat 3 tablespoons of olive oil in a pan and fry finely chopped onion and garlic. Add the pieces of cod and fry until the water evaporates, stirring from time to time.
Then add finely chopped parsley and two tablespoons of flour. Mix all ingredients and pour the milk slowly, stirring constantly (if the mass is not thickening, add an extra tablespoon of flour). Season with salt and pepper and when the mass reaches the consistency of a thick enough that it will move away from the walls of the pan, transfer it into a deep dish and allow to cool.
Take about a tablespoon of mixture for each croquette in your hands and form into an oval roll. Next, roll croquettes in bread crumbs, then toss them in beaten egg and again roll in bread crumbs. Fry in plenty of hot olive oil, increasing the heat after putting them into the pan ( in this way croquettes shouldn't open during frying). Fry until golden brown, remove and drain on paper towels.