Croquetas de Bacalao


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Embark on a culinary journey to Spain with our delectable Croquetas de Bacalao, or Crispy Cod Croquettes! These savory delights are a traditional Spanish treat that will transport your taste buds to the vibrant streets of Spain. Made with succulent cod fish, creamy béchamel sauce, and a crunchy breadcrumb coating, these croquettes are the epitome of comfort food. Join us as we explore the secrets to making the perfect Croquetas de Bacalao and delight in the magic of Spanish cuisine.

Croquetas de Bacalao, or Cod Croquettes, are a beloved Spanish dish with a rich culinary history. The origins of this recipe can be traced back to Spain, where codfish has been a staple for centuries due to its abundance in the waters surrounding the Iberian Peninsula. The Moors, who ruled Spain for many years, influenced Spanish cuisine, including the use of codfish.

The recipe evolved over time, with Spanish cooks ingeniously finding ways to use salted cod, a preserved form of the fish, to create delightful and flavorful croquettes. Today, Croquetas de Bacalao are a popular tapas dish enjoyed in Spain and around the world.

These croquettes are made by mixing salted codfish with a creamy béchamel sauce, shaping them into small cylinders, coating them in breadcrumbs, and frying them until golden brown. The result is a crispy, creamy, and savory delight that’s perfect as an appetizer or snack.

Croquetas de Bacalao

Croquetas de Bacalao are a beloved Spanish snack that combines the delicate flavors of cod fish with a rich, velvety béchamel sauce. The mixture is then shaped into small cylinders, breaded, and fried to golden perfection, resulting in irresistible croquettes with a crispy exterior and a creamy, flavorful interior. Whether enjoyed as an appetizer, a party snack, or a tapas dish, these croquettes are sure to impress your guests and leave them longing for more.

Tools and Equipment

Prep Time 30 mins Cook Time 20 mins Rest Time 1 hr Total Time 1 hr 50 mins Difficulty: Intermediate Servings: 20 Calories: 137.84 Best Season: Suitable throughout the year


Step-by-Step Instructions

  1. Place the soaked and deboned cod fish in a large saucepan and cover it with cold water. Bring the water to a boil and cook the cod fish for 10 minutes to remove excess salt.

  2. Drain the cod fish and flake it into small pieces using a fork.

  3. In a separate saucepan, heat the milk until it begins to steam, but not boil.

  4. In another saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.

  5. Stir in the flour and cook for a minute, stirring constantly.

  6. Gradually pour the steaming milk into the flour mixture, whisking constantly to avoid lumps.

  7. Cook the mixture until it thickens and forms a smooth béchamel sauce.

  8. Add the flaked cod fish to the béchamel sauce, along with ground nutmeg, salt, and pepper.

  9. Cook the mixture for a few more minutes, stirring constantly, until the cod fish is well incorporated.

  10. Remove the saucepan from the heat and stir in the chopped parsley.

  11. Transfer the mixture to a mixing bowl and let it cool for a few minutes.

  12. Cover the bowl with plastic wrap and refrigerate the mixture for at least an hour to firm up.

  13. Once the mixture has chilled and firmed up, take a spoonful of the cod mixture and shape it into small cylinders or oval-shaped croquettes using your hands.

  14. Dip each croquette into the beaten eggs and then coat them with breadcrumbs, pressing the breadcrumbs firmly onto the surface.

  15. Heat vegetable oil in a frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy on all sides.

  16. Remove the croquettes from the oil and drain them on paper towels to remove excess oil.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 137.84kcal
% Daily Value *
Total Fat 4.17g7%
Saturated Fat 2.06g11%
Cholesterol 61.61mg21%
Sodium 1681.23mg71%
Potassium 411.53mg12%
Total Carbohydrate 7.19g3%
Dietary Fiber 0.37g2%
Sugars 2.21g
Protein 16.93g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • To save time, you can use fresh cod or other white fish instead of salted cod fish. Just adjust the seasoning accordingly.
  • For added richness, you can use half-and-half or heavy cream in place of milk for the béchamel sauce.
  • Get creative with the seasoning by adding a pinch of paprika, cayenne pepper, or lemon zest to the mixture.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.
Serving Suggestions:
  • Serve Croquetas de Bacalao hot as a delightful appetizer, tapas dish, or party snack. Pair them with a refreshing glass of sangria or your favorite Spanish wine for an authentic Spanish dining experience.
Allergen Information:

Here's the allergen information for Croquetas de Bacalao:

  • Codfish: As the primary ingredient, codfish is a central component of this dish. While it's not a common allergen, some individuals may have fish allergies, so be mindful of your guests' dietary restrictions.

  • Dairy: The creamy béchamel sauce used in the recipe contains dairy in the form of milk and butter. People with lactose intolerance or dairy allergies should use dairy-free alternatives.

  • Flour and Bread Crumbs: The coating for the croquettes typically includes flour and breadcrumbs. If you or your guests have gluten allergies or sensitivities, consider using gluten-free alternatives.

  • Eggs: Some recipes may use eggs for binding the mixture. Individuals with egg allergies should check if the recipe includes eggs and consider egg substitutes.

Wine or Drink Pairing:

Croquetas de Bacalao pair wonderfully with a variety of beverages, enhancing the dining experience. Here are some pairing options:

  • Spanish White Wine: A crisp Spanish white wine like Albariño or Verdejo complements the creamy texture and savory flavors of the croquettes.

  • Sherry: A dry sherry, such as Fino or Manzanilla, is a classic choice for pairing with tapas and can elevate the flavors of the dish.

  • Beer: A cold, light lager or a Spanish-style beer like a cerveza can provide a refreshing contrast to the richness of the croquettes.

  • Sangria: For a festive option, consider serving croquettes with a refreshing glass of red or white sangria.

Storage and Leftovers:

Handling leftovers of Croquetas de Bacalao is essential to maintain their crispy texture and flavor:

  • Refrigeration: Store any leftover croquettes in an airtight container in the refrigerator. They should be eaten within 2-3 days to ensure freshness.

  • Reheating: To reheat, preheat your oven to 350°F (175°C) and place the croquettes on a baking sheet. Bake for about 10-15 minutes or until they are heated through and crisp again. Avoid using the microwave, as it can make the croquettes soggy.

  • Freezing: You can freeze uncooked croquettes for future use. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. When ready to cook, fry them directly from the freezer, adding a few extra minutes to the frying time.

Keywords: Croquetas de Bacalao, Cod Croquettes, Spanish Croquettes, Tapas, Spanish Appetizer

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