Recipe courtesy of Fornos of Spain Restaurant

Cod Fish Croquettes

  • Level: Intermediate
  • Total: 48 hr 50 min (includes soaking time)
  • Active: 50 min
  • Yield: 4 to 5 servings
Share This Recipe


8 ounces skinless, boneless salt cod

3 tablespoons butter 

4 cloves garlic, 2 minced and 2 mashed 

1 medium white onion, minced 

1/4 cup all-purpose flour 

1/2 cup hot milk 

1/2 teaspoon ground black pepper 

1 tablespoon chopped fresh parsley

2 large eggs 

3/4 cup breadcrumbs 

Vegetable oil, for frying


  1. Place the cod in cold water to cover for 2 to 3 days. Keep refrigerated and change the water at least 4 times a day to rehydrate and rinse out most of the salt.
  2. Drain the cod and place in a large pot and cover with 2 inches of water. Cook until flakey, about 30 minutes. Drain and cool the cod completely.
  3. Melt the butter in a large pan set over medium heat. Add the garlic and onions, and saute until soft. Add the flour and stir for 2 to 3 minutes. Pour in the hot milk, a little at a time, stirring constantly. Add the pepper, then add the parsley and cod, and mix until combined. Remove from the heat and cool to room temperature.
  4. Using your hands, form 2 tablespoons of the mixture into a small cylinder. Repeat for the remaining mixture to make about 20 croquettes.
  5. Beat the eggs and place in a shallow bowl. Place the breadcrumbs on a separate plate. One at a time, dip the croquettes in the beaten eggs and then roll in the breadcrumbs.
  6. In a deep-sided frying pan set over medium-high heat, add enough oil to fill the pan 2 to 3 inches high. Fry the croquettes in batches until golden brown, 3 to 4 minutes. Place on paper towels to drain excess grease, and then serve hot.