Summary: Cod croquettes are one of those dishes that everyone thinks they know how to make until they actually try. The usual result: batter too liquid or too dry, cod not noticeable, coating that breaks open when frying. The good news: with exact proportions and clear technique, perfect croquettes are within anyone's reach.
Contents
Cod Croquettes: Why They're Tricky
Cod croquettes are one of those dishes that everyone thinks they know how to make until they actually try. The usual result: batter too liquid or too dry, cod not noticeable, coating that breaks open when frying. The good news: with exact proportions and a clear technique, perfect croquettes are within anyone's reach.
The key lies in three independent phases: the béchamel (which must be thick), the incorporation of the cod (which should be noticeable), and the coating (which must seal the croquette without breaking).
Exact Proportions for 40-50 Croquettes
The Béchamel
- 80g butter
- 100g all-purpose flour
- 750 ml whole milk (never skimmed — fat adds creaminess)
- Salt, white pepper, grated nutmeg
The Cod
- 300g desalinated cod (shredded or flakes — the most practical format)
- If using loin: cook and flake by hand, removing any bones
The Coating
- 2 beaten eggs
- Fine breadcrumbs (Japanese panko for extra crispiness)
- Flour for the first pass
Key proportion: the béchamel/cod ratio should be 70/30. Less cod and it won't be noticeable; more cod and the mixture will fall apart. With the quantities above, cod makes up 30% of the total weight of the mixture.
Step 1: The Béchamel — the Secret to Texture
Melt the butter over medium heat. When it foams, add all the flour at once and whisk for 2 minutes (the roux should be light blond, without lumps). Lower the heat.
Add the milk in 3 batches: one-third, stir until thickened. Another third, stir. Final third, stir. This method prevents lumps better than adding it all at once.
The exact point: the béchamel is ready when, after drawing a spoon across the bottom of the saucepan, the mark takes 3-4 seconds to close. If it closes sooner, it's too liquid (add 1 more minute of cooking). If it doesn't close, it's too thick (add a splash of milk).
Related Cod Products
Step 2: Incorporate the Cod
Remove the béchamel from the heat. Add the shredded cod and mix with a spatula — not with a blender, which would break down the fish fibers. You want to feel pieces of cod when you bite.
Season with white pepper and nutmeg. Be careful with salt: desalinated cod still has residual salt. Taste the mixture before adding extra salt — often it doesn't need any.
Pour the mixture into a tray (not a deep container) to cool quickly. Cover with plastic wrap touching the surface (to prevent a skin from forming). Refrigerate for a minimum of 4 hours, preferably overnight.
Step 3: Shape and Coat
With lightly dampened (not wet) hands, shape the croquettes. Ideal size: 5 cm long, 2.5 cm thick. Larger ones cook poorly inside; smaller ones dry out when frying.
The triple coating pass:
- Flour: roll the croquette in flour, shake off excess
- Egg: submerge completely — ensure no spot is left uncovered
- Breadcrumbs: cover well and press lightly to adhere
Professional tip: do a double pass through egg and breadcrumbs (flour → egg → breadcrumbs → egg → breadcrumbs). This double coating is the secret to croquettes that don't explode when frying.
Step 4: Fry — Temperature and Time
The oil: sunflower oil or mild olive oil (extra virgin smokes at frying temperature). Quantity: enough to completely cover the croquettes.
Temperature: 180°C. Measure with a thermometer or with the bread test: drop a small piece of bread — if it bubbles immediately without burning, it's perfect.
- Fry in batches of 5-6 croquettes maximum — if you put too many, the oil temperature will drop
- Time: 2-3 minutes, flipping them once, until uniformly golden
- Remove onto absorbent paper
Mistakes That Ruin Croquettes
- Béchamel too liquid: if the mixture cannot be shaped, it needed more cooking. Solution: reheat it, stirring until it thickens.
- Hot mixture when coating: if the mixture is not cold, it will fall apart when handled. Minimum 4 hours in the refrigerator.
- Cold oil: below 170°C, the croquette absorbs fat and becomes oily.
- Oil too hot: above 190°C, it browns on the outside and remains cold on the inside.
- Too many at once: the oil temperature drops, and they come out soft.
Can They Be Prepared in Advance?
Yes, and it is recommended:
- The mixture: can be made 24-48 hours in advance (better resting = better texture)
- Shaped and coated: will keep for 24 hours in the refrigerator before frying
- Frozen: they freeze perfectly on a tray (without touching). Once frozen, transfer to a bag. Last for 2-3 months. Fry directly without defrosting — add 1 minute to frying time.
Conclusions
- Cod Croquettes: Why They're Tricky: Cod croquettes are one of those dishes that everyone thinks they know how to make until they actually try.
- Exact Proportions for 40-50 Croquettes: Key proportion: the béchamel/cod ratio should be 70/30.
- Step 1: The Béchamel — the Secret to Texture: Add the milk in 3 batches: one-third, stir until thickened.
- Step 2: Incorporate the Cod: Season with white pepper and nutmeg.
- Step 3: Shape and Coat: Professional tip: do a double pass through egg and breadcrumbs (flour → egg → breadcrumbs → egg → breadcrumbs).
- Step 4: Fry — Temperature and Time: Temperature: 180°C. Measure with a thermometer or with the bread test: drop a small piece of bread — if it bubbles immediately without burning, it is.
- Can They Be Prepared in Advance?: Yes, but you must desalinate it first (24-36h for flakes).
Frequently Asked Questions
Can I use salted cod for croquettes?
Yes, but you must desalinate it first (24-36h for flakes). In fact, many chefs prefer to desalinate it themselves to control the exact salt level of the mixture.
How many croquettes per person as a tapa?
As a tapa: 4-5 croquettes. As a shared portion: 8-10. As a main course (with salad): 8-10 per person.
Panko or regular breadcrumbs?
Panko results in a crispier and lighter texture. Fine breadcrumbs give a more classic and compact texture. Both work well — it's a matter of preference.
Can they be baked?
Yes, at 200°C for 15-20 minutes, flipping halfway. They are less crispy than fried but lighter. Spray with oil before baking for better browning.
→ Prepare it with Bacalalo product: Raw Desalted Cod Croquettes | Extra Shredded Desalted Cod
The perfect cod for your croquettes: cod flakes and shredded cod at Bacalalo.
How long should I let béchamel rest for croquettes?
Considering this, about eight hours is enough for simpler fillings, but if you want your croquettes to be a flavor explosion, you can comfortably leave them for twelve hours.
How to thicken béchamel for croquettes?
Melt a tablespoon of butter in a pan and add a tablespoon of flour. Cook for 2-3 minutes, stirring, then gradually add this mixture to your liquid béchamel while stirring. It will thicken evenly and without lumps.
What is the difference between croquettes?
Croquettes vs croquettes Traditionally, French croquettes have a mashed potato-based filling, sometimes mixed with other ingredients, while, importantly, Spanish croquettes are typically made with a thick, creamy béchamel sauce mixed with other savory fillings.
→ See our selection of desalinated cod from Iceland
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