Cod Croquettes
Author: Barbara Norman
  • 3/4 Cup desalted cod; boned and skinned
  • 2 Tablespoons olive oil
  • 4 Tablespoons flour; slightly rounded Tablespoons
  • 1/4 Cup minced onion
  • 2 Tablespoons chopped parsley
  • 1 1/2 Cups cold milk
  • 1 egg; separated
  • 3/4 Cup olive oil; for frying
  • Rolling Mixture:
  • 5 Tablespoons dry bread crumbs
  • 2 Tablespoons flour
  1. Cook minced onion slowly in 2 tablespoons olive oil in a saucepan. When onion is golden, add cod squeezed of liquid and cut into small pieces.
  2. After all remaining liquid has cooked out, stir in chopped parsley and 4 rounded tablespoons flour. When mixture is entirely dry, remove from stove and stir with a wooden spoon while gradually adding 1 1/2 cups cold milk.
  3. Return pan to fire and cook over moderate heat 20 to 30 minutes until there is no taste of raw flour and mixture is a thick paste. You will have to stir more and more frequently to prevent sticking as the paste thickens. Remove from fire, blend in egg yolk (reserving white for later use), and allow to cool thoroughly. This much can be prepared in advance, even the previous day.
  4. Stir egg white just enough to blend. Spread mixture of bread crumbs and flour on plate, board, or table. With wet hands, make evenly shaped small croquettes out of the dough, dipping each in the egg white, then rolling it in the mixture of bread crumbs and flour.
  5. In a skillet, heat enough olive oil to cover pan to a depth of 1/4-inch (1/2 to 3/4 cup). Fry croquettes gently, taking care to brown them evenly.
  6. Remove, drain on paper, and serve.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Unlike most foods, these are best served warm, not hot.

Bite-size croquettes served on toothpicks are excellent with cocktails.
Recipe by Recipes at