Summary: Cod and ham croquettes bring together two pillars of Spanish gastronomy in a bite of melting béchamel and a crispy exterior. In this comprehensive guide, you'll find the exact proportions of flour, butter, and milk, step-by-step instructions for lump-free béchamel, professional frying techniques, creative variations, and all the tricks to freeze them without losing quality.
Table of Contents
- Why combine ham and cod in a croquette
- Which cut of cod to use for croquettes
- Proportions for the perfect béchamel
- Ingredients for 30 croquettes
- Béchamel step-by-step: lump-free technique
- Resting and cooling times
- Shaping and breading
- Frying: professional technique
- Variations: cod only, ham only, and kokotxas
- How to freeze croquettes without losing quality
- Common mistakes and solutions
- Frequently asked questions
Why combine ham and cod in a croquette
Ham croquettes and cod croquettes separately hold the top two spots in Spanish tapas. Combining them into one piece is not a modern whim: in the home kitchens of the Basque Country and Castile, the combination of cured pork and fish has coexisted on the same table for centuries. Cod provides smoothness, gelatin, and a delicate salty base; ham contributes with its marbled fat and that umami intensity that makes the béchamel taste round and complete.
From a technical point of view, the mixture works because the two ingredients have opposite moisture levels. Iberian ham, relatively dry and fatty, balances the tendency of shredded cod to release water into the béchamel. The result is a mixture that is easy to shape, doesn't crack when fried, and, when bitten, releases a creamy interior with small textural discoveries: fish fibers and ham shavings.
If you have already mastered single-ingredient croquettes, cod and ham croquettes are a natural step that impresses at any dinner without significantly complicating the process. The key, as always, lies in the béchamel and the quality of the raw ingredients.
Which cut of cod to use for croquettes
Not all cod cuts are equally suitable for croquettes. What you need is cod that flakes easily, is boneless, and adds flavor without overpowering the ham. The best choice is desalted shredded cod: it comes ready, boneless, and with a controlled salt level that saves you from surprises when seasoning the béchamel.
If you start with salted cod in pieces, you will need to desalt it properly for 24-48 hours before flaking it by hand. Look for pieces from the middle or tail section, which flake better than thick loin. Premium loin has too much structure for croquettes: save it for dishes where cod is the visible star, such as pil pil or cod in green sauce.
An excellent and economical alternative is cod flakes, which already come in the perfect format to incorporate directly into the béchamel. Whatever the cut, make sure the cod is well-drained and dry before adding it: excess water is the enemy of a firm dough.
Proportions for the perfect béchamel
Croquette béchamel is not the same as lasagna or gratin béchamel. It needs to be much thicker so that the dough can be shaped and breaded without deforming. The ratio of flour, butter, and milk determines everything. Below is a table of proportions based on the consistency you are looking for:
| Consistency | Butter | Flour | Milk | Result |
|---|---|---|---|---|
| Light (gratin) | 40 g | 40 g | 750 ml | Fluid, for covering pasta and vegetables |
| Medium (cannelloni) | 60 g | 60 g | 750 ml | Covers well, somewhat thick |
| Croquette (ideal) | 80 g | 80 g | 750 ml | Dense, moldable after cooling |
| Very thick | 100 g | 100 g | 750 ml | Compact, risk of being pasty |
The proportion of 80 g butter and 80 g flour per 750 ml milk is the optimal point. Below that, the dough is too soft and deforms when breading; above that, the croquette loses the creamy interior that makes it irresistible. This proportion yields about 30 standard-sized croquettes.
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Ingredients for 30 croquettes
For the béchamel
- 80 g unsalted butter
- 80 g wheat flour
- 750 ml whole milk at room temperature
- Freshly grated nutmeg, white pepper, and salt
For the filling
- 150 g desalted shredded cod
- 100 g Iberian ham cut into very small cubes (3-4 mm)
- 1 medium onion finely chopped into brunoise
- 2 tablespoons extra virgin olive oil
For breading
- 2 beaten large eggs
- Fine breadcrumbs (or 50/50 mix with panko)
- Flour for dusting
- Sunflower oil for frying (1 liter minimum)
The desalted cod from Bacalalo comes already shredded, boneless, and with the exact salt level. It saves you the 24-48 hour desalting process and reduces the risk of the croquettes being too salty or bland.
Béchamel step-by-step: lump-free technique
- Prepare the filling first: in a pan with oil over medium-low heat, sauté the onion for 10-12 minutes until transparent and sweet. Slightly increase the heat, add the shredded cod and cook for 2 minutes. Add the chopped ham, cook for 1 more minute, and set aside off the heat. We don't want to brown anything: just cook and mix.
- Melt the butter: in a wide, heavy-bottomed pot, melt the butter over medium heat. It should melt completely but without browning or foaming.
- Form the roux: add all the flour at once and stir with a metal whisk for 2-3 minutes. The roux should bubble gently and turn a pale blond color. If it smells toasted, lower the heat.
- Add the milk in three batches: pour in one-third of the milk and whisk vigorously. The mixture will become very thick at first; this is normal. Do not add more milk until the first third is completely integrated without lumps. Repeat with the second and third batches.
- Cook the béchamel for 12-15 minutes: over medium-low heat, stirring constantly with a wooden spoon or spatula. The béchamel is ready when, by drawing a line on the bottom of the pot with the spoon, it takes 2-3 seconds to close.
- Season carefully: remember that cod and ham already add salt. Taste the béchamel before adding salt. A pinch of freshly grated nutmeg and white pepper are essential.
- Add the filling: mix the sautéed cod, ham, and onion with the hot béchamel. Stir well for 2 more minutes to integrate everything.
Resting and cooling times
Cooling is as important as cooking. A warm dough is impossible to shape; a well-chilled dough handles like playdough. Pour the finished béchamel into a wide tray (the more spread out, the faster it will cool) and cover it with plastic wrap touching the surface. This prevents the dreaded crust from forming, which later turns into lumps.
The absolute minimum resting time in the refrigerator is 4 hours, but ideally, it should be left overnight (8-12 hours). If you're in a hurry, spread the dough in a larger tray, cover with plastic wrap, and place it in the freezer for 30 minutes, followed by 2 hours in the refrigerator. The dough should be cold and firm to the touch, but not frozen.
A professional trick: prepare the béchamel one day, chill it overnight, shape and bread the next morning, and fry in the afternoon or even the following day. Each resting stage improves the result.
Shaping and breading
- Prepare your workstation: arrange three deep plates in a line (flour, beaten egg, breadcrumbs) and a tray with parchment paper for the finished croquettes.
- Shape the croquettes: with slightly damp or oiled hands, take portions of about 30g of dough and shape them into cylinders or ovals. If the dough sticks, refrigerate it for 15 more minutes.
- First flour coating: roll each croquette in flour and shake off the excess by gently tapping it between your hands.
- Beaten egg: dip the floured croquette in beaten egg, making sure it is completely covered without bare spots.
- Breadcrumbs: bread in fine breadcrumbs, pressing lightly with your hands so it adheres well to the entire surface.
- Double breading (recommended): repeat the egg and breadcrumb step. Double breading creates a crispy shell that seals the béchamel and prevents breakage during frying.
If you use a mix of panko and fine breadcrumbs in equal parts, you will get superior crispiness: panko provides texture and fine breadcrumbs ensure uniform coverage.
Frying: professional technique
Frying is the moment of truth. A mistake here can ruin hours of preparation. Follow these principles:
- Oil at 180 C: use a kitchen thermometer. Without a thermometer, drop a breadcrumb: it should brown in exactly 20 seconds. If it burns instantly, the oil is too hot.
- Plenty of oil: croquettes should float, not drag along the bottom. At least 5-6 cm of oil depth in the pan or pot.
- Maximum 4-5 croquettes per batch: each croquette you submerge lowers the oil temperature by 5 to 10 degrees. Too many croquettes at once cause a drastic drop in temperature, resulting in soft and oily croquettes.
- Do not move them for the first 30 seconds: let them seal before turning them with a slotted spoon.
- 2-3 minutes total: until uniformly golden. The inside is already cooked; you just need to heat and brown.
- Drain on a rack: better than on absorbent paper. The rack allows air to circulate underneath and prevents the bottom from getting soggy.
| Problem | Cause | Solution |
|---|---|---|
| They open when frying | Warm dough or incomplete breading | Well-chilled dough, complete double breading |
| They turn out soft | Oil not hot enough or too many at once | Strict 180 C, batches of 4-5 units |
| They get too dark | Oil over 190 C | Lower heat, use thermometer |
| Raw/cold interior | Frozen croquettes at high temperature | If frozen: 170 C for 4-5 minutes |
Variations: cod only, ham only, and kokotxas
Once the basic technique is mastered, you can adapt the filling while keeping the same béchamel:
Cod-only croquettes: replace the ham with 50g more shredded cod (200g total) and add a tablespoon of chopped fresh parsley at the end. They are smoother and have a clean sea flavor. Ideal for Lent or for those who don't eat pork.
Iberian ham-only croquettes: omit the cod and use 200g of Iberian ham. Infuse the milk beforehand with ham rinds for 30 minutes over low heat (then remove them) to multiply the flavor. This is the classic version you'll find in any bar in Spain.
Kokotxa croquettes: replace the shredded cod with 150g of cod kokotxas previously confited in oil and chopped. The extra collagen from the kokotxas makes the béchamel even creamier. This is a premium version that impresses at special dinners.
Cod and spinach croquettes: reduce the cod to 100g and add 100g of sautéed and well-drained spinach. The green color that appears when you bite into it is attractive, and the fresh taste of spinach contrasts well with the saltiness of the fish.
How to freeze croquettes without losing quality
Croquettes are one of the best dishes to have in the freezer. Freeze them raw, after breading and before frying, following these steps:
- Shape, bread, and place the croquettes on a baking sheet lined with parchment paper, without touching each other. Leave at least 1 cm of separation.
- Freeze on an open tray for 2-3 hours until they are completely firm to the touch.
- Transfer to freezer bags: once firm, they will no longer stick together. Remove as much air as possible from the bag. Label with the date.
- Storage: they last perfectly for 2-3 months. After that, they may lose some texture but are still edible.
To fry from frozen: directly from the freezer to the oil, without thawing. Lower the temperature to 170 C and fry for 4-5 minutes instead of 2-3. The lower temperature allows the interior to heat up without the exterior burning. If you thaw them before frying, the dough absorbs moisture and the breading softens.
Common mistakes and solutions
After making thousands of croquettes, these are the most common recurring mistakes:
- Adding all the milk at once: almost inevitably creates lumps. Milk should always be added in three batches, whisking well between each. If lumps form, pass the béchamel through a fine sieve before adding the filling.
- Not cooking the béchamel enough: béchamel cooked for only 5 minutes tastes like raw flour. The minimum is 12 minutes from when all the milk is incorporated. The flour taste disappears after 10 minutes of cooking.
- Skipping the resting period: trying to shape croquettes with warm dough is frustrating and yields mediocre results. No exceptions: a minimum of 4 hours in the refrigerator.
- Chopping the ham too finely: the ham should be noticeable when bitten. 3-4 mm cubes are perfect. If you blend it, it loses its identity.
- Not drying the cod: shredded cod retains a lot of water. Drain and pat it dry with paper before cooking. Excess water dilutes the béchamel and makes the dough soft.
- Reusing burnt oil: frying oil can be reused 2-3 times if filtered through a fine sieve after each use. But if it smells acrid or is dark, discard it: it will transfer that flavor to the croquette.
Frequently asked questions
Can Serrano ham be used instead of Iberian ham?
Yes, Serrano ham works perfectly in cod and ham croquettes. The main difference is that Iberian ham provides more marbled fat and a more intense and complex flavor, while Serrano ham is drier and saltier. If you use Serrano, slightly reduce the salt you add to the béchamel and chop the ham a little finer, as its texture is more fibrous.
Can I make the dough with salted cod without desaltng it?
Never. Salted cod without desaltng would make the croquettes inedible due to their salt level. The cod must be properly desalted for 24-48 hours before incorporating it. To avoid risks, Bacalalo's professional desalted cod comes with the exact salt level and is ready to cook, eliminating any uncertainty.
Why do my croquettes open up when frying?
Croquettes open up for three main reasons: the dough is too warm when shaping, incomplete breading leaves uncovered areas, or the oil is at an excessively high temperature, creating steam pressure too quickly inside. Make sure the dough has been in the refrigerator for at least 4 hours, perform a meticulous double breading, and ensure the oil is exactly 180 C.
How many cod and ham croquettes should I serve per person?
As a tapa or appetizer, estimate 4-5 croquettes per person. As a main course accompanied by a salad, between 8 and 10 units. With the recipe for 30 croquettes, you have enough for 6 people as a tapa or for 3-4 people as a main course. Remember that mixed cod and ham croquettes are more filling than single-ingredient ones.
Can they be baked instead of fried?
Yes, although the result is different and does not achieve the same level of crispiness as frying. To bake them, preheat to 200 C, place the croquettes on a baking sheet with parchment paper, spray or brush with a drizzle of olive oil, and bake for 15-20 minutes, turning them halfway through cooking. The result is acceptable, but the texture is closer to a baked dish than a traditional croquette.
What is the best oil for frying croquettes?
High oleic sunflower oil is the best option for frying croquettes: it has a high smoke point, neutral flavor, and is more economical than olive oil for deep frying. Extra virgin olive oil works but adds a pronounced flavor that can compete with the filling, and its cost for 1 liter of frying is high. Avoid cheap seed oils that degrade quickly.
Why does my béchamel taste like flour?
The taste of raw flour in béchamel indicates that it has not been cooked long enough. After incorporating all the milk, the béchamel needs a minimum of 12-15 minutes over medium-low heat with constant stirring. It is during this time that the starch from the flour cooks completely and the béchamel develops its clean, creamy flavor. If you shorten this step, the result will always be floury.
How do I make the interior creamier?
The secret to a creamy croquette interior lies in three factors: not overdoing it with flour (following the 80g per 750ml milk ratio), not overcooking the béchamel until it dries out, and frying at the correct temperature for just the right amount of time. If you fry too long or at too high a temperature, the inner dough dehydrates and loses that melting texture that defines a good croquette.
Can I use semi-skimmed or plant-based milk?
Whole milk is essential for quality croquette béchamel. The fat in whole milk provides creaminess, flavor, and helps the béchamel achieve the right consistency. Semi-skimmed milk produces a drier béchamel with less flavor. Plant-based milks alter the flavor and, in many cases, do not thicken in the same way due to their different protein composition.
How long does croquette dough last in the refrigerator?
Cod and ham croquette dough keeps well in the refrigerator for up to 48 hours, covered with plastic wrap touching the surface. After the third day, it may develop undesirable flavors due to the presence of fish. If you are not going to use it within 48 hours, it is preferable to shape and bread the croquettes and freeze them directly. In the freezer, they last 2-3 months without a problem.
Is butter or olive oil better for the roux?
Butter produces a béchamel with more flavor, a rounder taste, and better texture. It is the classic and recommended choice. Olive oil is used in some Mediterranean recipes and gives a lighter result, but the béchamel is less creamy and somewhat harder to thicken. For mixed cod and ham croquettes, where you seek maximum creaminess, butter is the superior option.
Can gluten-free cod and ham croquettes be made?
Yes, by replacing wheat flour with rice flour or cornstarch in the same proportions. For breading, use rice flour for dusting, beaten egg, and certified gluten-free breadcrumbs. The result is very similar to the original, although the texture of the breading may be slightly different. Make sure the gluten-free breadcrumbs are fine for a uniform finish.
Related Guides
- Cod al pil pil: Basque recipe step-by-step
- Cod with potatoes: easy oven and stew recipe
- How to desalt cod quickly and well at home
- Cod flakes: leftover recipes
- Recipes with desalted cod: quick and easy ideas
- Gratin cod: oven recipe with béchamel
For these croquettes, you need desalted shredded cod: ready to cook, boneless, and with the perfect salt level. Find it at Bacalalo.
