The Addictive Spanish Cod Croquettes Recipe

(Croquetas de Bacalao)


By Edu Valor / Author - Spanish Chef

There's another Spanish cod fritter but they're not croquettes like in this recipe. You may know the buñuelos de bacalao (or cod doughnut) which are heavenly, by the way!

I prefer these over the croquettes but don't let my personal taste get in your way of making Spanish cod croquettes. 

They're always tasty and kids love fingerfood! It's good and saves on dishes, what more can you ask for?

Spanish cod croquettes in a small bowl.


I enjoy these fritters. They're easy to make, and the cod can be substituted with hake, salmon, trout, or any other flaking fish.

Paired with a salad and some bread, it makes a complete meal.

Ingredients for 10-12 Cod Croquettes

Preparation: 20-30 minutes
Cooking/fry: croquettes 4-5 minutes, frozen 7-8 minutes.

Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 150g/5 oz fresh cod (or desalted cod)
  • 1/2 sweet onion (or shallot) finely diced 
  • 30cl/10 fl oz milk
  • 50g/2 oz butter
  • 50g/2 oz flour
  • 30cl/10 fl oz milk
  • 1 garlic clove minced
  • 1 tbsp fresh parsley minced
  • sprinkle of ground nutmeg
  • salt and pepper
  • extra flour
  • 2 extra eggs beaten
  • breadcrumbs

Let's Make the Spanish Cod Croquettes Recipe


  1. Cut the cod in small pieces and finely dice onion with garlic.
  2. On medium fire, sauté the onion/garlic in the butter until soft.
  3. Add the chopped parsley, and then the flour. Stir some with a whisk until you get a roux.
  4. Pour in the milk, stir until it thickens. Season with salt and pepper.
  5. Add the cod. Combine with spatula. When paste starts to detache from the pan, you're done!
  6. Put the cod bechamel in a tray and cover with clingfilm. Let it cool.
  7. When the bechamel is hand warm put the tray in the refrigerator. Leave it there for at least 6 hours or overnight.

Frying the croquettes

  1. Beat the eggs with a pinch of salt.
  2. Take a portion of the croquette mixture and shape it into a ball, about the size of a golf ball.
  3. You can keep this shape or roll the ball into a cylinder. A croquette maker is an easier option.
  4. Coat the croquettes in all-purpose flour, then dip them in the beaten eggs, and finally coat them with breadcrumbs. Use panko if you prefer.
  5. Fry the croquettes over medium heat (175°) for 4 to 5 minutes. If frozen, fry for 7 to 8 minutes.


TIPS: 

  • If you prefer, use panko instead of breadcrumbs.
  • Do not brown the onion, they're fine when glazy and translucent.
  • You can replace the onion with 2 small spring onions.
  • The fritters are easier to make with a croquette maker.
  • Pour beaten eggs in a small bowl, enough to fit 1 or 2 croquettes.

Fresh made Spanish cod croquettes on a plate.

What You Will Need

  1. Frying pan
  2. Spatula and Whisk
  3. Paring knife
  4. Cutting board
  5. Measuring beaker
  6. Small bowls
  7. Tray
  8. Scale

Bacalao: Famous and Versatile


The Spanish have a strong appetite for bacalao (cod). In the past, when sea explorers set out on their ships, salted bacalao could last for months.

Salted cod from Norwegian waters preserved well during their voyages. The North Atlantic was abundant with fish.

Fishermen from Galicia to the Basque Country knew there was plenty for everyone.

This made it affordable, so even the poor could buy it. The fish was salted and then left out to dry in the sun.

It has a distinct aroma, which is likely the reason for its versatile use in Spanish cuisine. In our family, when talking about fish dishes, they were mostly either cod or hake recipes.

It's ingrained in our culture and why there are many recipes with the fish. If you never had it this way, by all means make the Spanish cod croquettes recipe as an introduction. It may spark new ideas.

Edu's Authentic Spanish Croquette Recipes

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