Receta de Croquetas de Bacalao - Salt Cod Croquettes Recipe

Ingredients

• 4tbsp Spanish extra virgin olive oil
• 4tbsp butter
• 1quart milk
• 2cups flour
• ¼ cup cornstarch
• 250grams Salt cod, diced (cod should be desalted)
• 1onion, diced
• 1tsp salt
• zest of 1 lime
• 1tsp oregano
• 4eggs
• 3cups bread crumbs
• 2cups flour
• Pastry bag
• Frying oil
• Alioli sauce

Preparation

STEP 1

In a small bowl, mix the cornstarch in ¾ cup of the milk and set aside.

STEP 2

Prepare a baking sheet tray with at least a one inch edge. A cookie sheet works great. 

STEP 3

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

STEP 4

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

STEP 5

Add the flour to the pot and mix to form a roux. Pour the milk slowly and mix with a whisk. Add the cornstarch mixture. Mix well and cook over low heat for 5 minutes. Then pour onto the baking sheet tray and spread it out evenly. Let cool for one hour, uncovered. 

STEP 6

Fill a pastry bag with the cooled mixture and cut off the tip of the bag to make a 1 inch hole. Prepare your second sheet tray with about ½ 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.

STEP 7

Cut 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 and place on a clean tray. 

STEP 8

Fill a heavy pot with enough frying oil to be 2-3 inches deep. Heat to 350 F and fry until golden brown on each side. Serve warm with alioli sauce.