Cod croquettes: homemade recipe

If you want to know how to make cod croquettes just like your grandmother, we give you the traditional recipe of this tasty dish.

on today's menu

21 January 2020


Croquetas de bacalao: receta casera

Croquettes are a dish for a perfect meal with a salad. You can make them in portions and freeze them so you just need to get them out of the freezer and fry them in no time. Although cod croquettes are an Easter classic, any situation is good to cook this crunchy and golden snack.

You might think you can’t make cod croquettes like the ones your mum or grandma make, we give you a fool proof recipe, easy to make, even for novice cooks. It’s true that practice helps, but, even if it’s your first time, they are sure to come out well.

Cod croquettes can be made with salted cod or with fresh cod, although the latter doesn't give the same flavour as salted cod. To avoid having to leave it to soak for at least 30 hours, you can buy it flaked.

How to make genuine cod croquettes

Ingredients for 6 people

200 g of flaked cod 

1 spring onion or onion 

2 cloves of garlic 

100 g of flour 

1 l of milk 

100 ml of virgin extra olive oil ( or 100 g of butter) 


Black pepper and nutmeg (optional)


- To coat it and fry it:


3 beaten eggs 


 -Virgin extra olive oil

Croquetas de bacalao: receta casera


1. In a frying pan, fry the finely chopped onion in a drop of oil. Then, also finely chop the cloves of garlic and add them. When they are golden in colour, add the flaked cod and sauté for a few minutes.

2. Next, add the flour and sauté everything well for a few minutes, this way you will prevent the sauce from tasting uncooked. Afterwards, pour in the milk, little by little, stirring constantly. Season, add the black pepper and nutmeg and cook the bechamel on a medium heat for approximately 20 minutes, stirring constantly. Add a little bit of chopped parsley and mix the bechamel well.

3. Afterwards, move the bechamel to a bowl and leave it to cool a little. To prevent it forming a skin, you should cover it with clingfilm or spread some oil on the surface.

4. When the sauce is cold, make small portions and mould the croquettes. Roll them in flour, coat them in egg and breadcrumbs and fry them in a frying pan with plenty of hot oil.

5. When they are golden in colour, remove them from the frying pan and place them on a plate with kitchen paper to absorb the excess oil. And now they are ready to serve.