Croquetas de Bacalao Recipe
This traditional appetizer is hailed for its crispy exterior and creamy interior, created with the most exquisite salt cod.
Equipment
- Cutting board
- Knives
- Pot
- Slotted spoon
- Non-stick skillet
Ingredients
- 1/4 cup olive oil
- 1 onion finely chopped
- 1 garlic clove minced
- 300 g cod fish
- 100 g all-purpose flour
- 600 ml milk
- 2 eggs beaten
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 2 cups vegetable oil
Nutrition
Calories: 247kcal | Carbohydrates: 8g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 39mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Servings: 24
Calories: 247kcal
Instructions
- In a non-stick skillet, heat the olive oil and saute the onion and garlic until translucent.
- Add the cod and cook for a couple of minutes.
- Add the flour and cook for a couple more minutes.
- Add the milk and stir until thoroughly combined. Cook for 10 minutes, stirring frequently so it doesn’t stick to the bottom.
- Transfer the mixture to a paper-lined baking tray and spread it into a rectangle - it should be around ½ inch thick. Cover it with a wrap so it doesn’t dry.
- Refrigerate for 1 hour or until it hardens.
- Cut the mixture into cubes ( 1 ½ inches).
- Coat each cube in the flour, then in the eggs, and lastly in the breadcrumbs. Use your hands to form them into a ball.
- Heat the oil to 180ºC and fry them until golden brown on each side.
- Transfer to kitchen towels to remove excess grease and serve.
KEYWORD: croquetas de bacalao recipe
