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Receta de Croquetas de Bacalao - Salt Cod Croquettes Recipe

La Tienda Kitchens

  • 1 hour 45 minutes
  • 30 pieces
Salt Cod Croquettes Recipe
Bacalao, or salt cod, is popular across Spain. These tasty croquetas have a crisp shell and creamy interior, a perfect tapa with a glass of wine or beer. La Tienda offers desalted bacalao pieces which are ideal for this recipe.
Rated 5 Stars


  • 4tbsp Spanish extra virgin olive oil
  • 4tbsp butter
  • 1quart milk
  • 2cups flour
  • ¼ cup cornstarch
  • 1/2lb salt cod, finely diced (cod should be purchased desalted or should be soaked overnight in two changes of cold water)
  • 1medium onion, peeled and diced
  • 1garlic clove, finely chopped
  • 1tbsp flat leaf parsley, chopped
  • 1tsp salt
  • Zest of 1 lime
  • 1tsp oregano
  • 4eggs
  • 3cups bread crumbs
  • 2cups flour
  • Pastry bag fitted with a one-inch tip, or gallon sized plastic bag with one inch cut from one corner
  • Vegetable oil, as necessary for frying
  • Alioli sauce
  • Lemon wedges
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In a small bowl, mix the cornstarch in ¾ cup of the milk and set aside.


Line a baking sheet tray with at least a one-inch edge with parchment paper or heavy duty aluminum foil.  


In a saucepan, warm the milk with oregano, parsley and zest of lime and set aside or keep on low heat until needed. 


Heat a medium sized pot over medium-low heat, add the butter and olive oil and sauté the onion and garlic until soft and translucent. Add cod and lightly sauté 1-2 minutes. 


Add the flour to the pot and mix to form a roux. Stir constantly until the roux starts to color. Pour in the warm milk in a slow, steady stream, mixing constantly with a whisk, until all milk is added and mixture is completely smooth. Slowly add the cornstarch mixture. Mix well and cook over low heat for 5 minutes, until very thick. Pour onto the baking sheet tray and spread it out evenly. Let cool for one hour, uncovered.  


Fill a pastry bag fitted with a 1-inch tip or plastic gallon bag with the cooled mixture and cut off the tip of the plastic bag to make a 1-inch hole. Prepare your second sheet tray with about 1/4-inch layer of flour. Pipe a long tube of mixture onto the tray and continue until you have piped all of the mixture onto the tray and you have about 5-6 tubes. Refrigerate until firm, about 2 hours. 


Cut each tube into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a little water and spread breadcrumbs on a cookie sheet or shallow dish. Dredge each croquette in the egg mixture, then the breadcrumbs to coat completely and place on a clean tray.  


Fill a heavy pot with frying oil, 2-3 inches deep. Heat to 350° F and fry croquetas in batches, turning them gently until golden brown on each side. Transfer to an ovenproof platter lined with paper towels and keep warm in a low oven until all croquetas are done.  

Serve warm with alioli sauce and lemon wedges.

Reviews (1)

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August 2018

Rated 5 Stars

These take a while to prepare, but the end result is delicious and absolutely worth the work

The Best of Spain