Hola and happy Sunday!
Sundays in Spain are very laid back. Most of the stores are closed, except for restaurants and cafés.
On a typical Sunday around noon, the cafés are packed with families and friends, enjoying some tapas with vermut, vino or cervesa (Spaniards like to have a drink with their tapas). On days when there is sports on tv, such as Formula1 or MotoGP, the cafés are even busier. Everything is an excuse to go out and get together.
Today I made another croquette tapa, this time with fish. Croquetas de Bacalao, which translates to Cod Croquettes. Croquettes are very popular in Spain, and they are usually featured on every menu as a tapa.
I love these croquettes, they can be made quickly and they are very tasty. It’s a good technique to cook fish if someone in your family doesn’t particularly like fish because the final product doesn’t have a very fishy flavor. It is way more healthy to make these at home rather than buying them from the supermarket.
Ingredients for 18 to 20 croquettes;
- A fillet of cod (The one I used weighed a little less than 1Ib)
- 1 medium onion
- 1 medium clove of garlic, finely chopped
- 3 tablespoons flour
- 1/2 cup milk
- Small pinch of nutmeg
- 1 tablespoon of butter
- Salt and pepper
- Olive oil
- 1 egg
- Bread crumbs
- 1 cup canola oil for frying the croquettes
- Slice the cod and set aside. Grate an onion, and cook it on medium heat with some olive oil until it gets browned. Once the onion is cooked, add the chopped garlic and the cod. Cook on medium heat until the cod is cooked. It doesn’t take very long. You will know when is cooked because the cod with start to break apart. Season with salt and pepper.
- Add a tablespoon of butter and 3 tablespoons of flour. Stir constantly until everything is mixed well together. Add a pinch of nutmeg and the milk. Keep stirring, you want all the ingredients to be fully incorporated. By now, the “dough” should not be liquid, if you see that it is too wet, add an extra tablespoon of flour. On the other hand, If the dough is too dry, add a little milk. You don’t want it too wet because it will be impossible to form the croquetas.
- The mixture should rest for 30 minutes to 1 hour (or more)
- After the dough has rested, prepare the egg mixture. For this, I beat one egg. (If you want to see this process in more detail, check out my recipe for chicken croquettes)
- Pour the bread crumbs onto a large plate. Store bought bread crumbs are fine for this.
- Shape the mixture into small croquetas with a small spoon. Dip them into first into the egg mixture, then the bread crumbs.
- Time to fry them! It is super fast. It took me about 3 minutes total for each batch of croquettes. Be sure to turn them to evenly cook them.
- Remove the croquetas and let them rest on a paper towel to cool and remove excess oil. Season with salt and pepper. Serve warm and… BON PROFIT!