There’s something quietly satisfying about turning a few pieces of salt cod into golden croquettes that taste of the sea. These traditional cod croquettes are soft inside, crisp outside, and smell faintly of garlic and fresh parsley. They’re perfect for those evenings when you want something simple yet comforting, with that unmistakable Spanish warmth wafting from the pan.
Simple ingredients, big flavour
I love using cod for croquettes because it holds up so well once mixed with the béchamel. The flaky texture almost disappears into the creamy filling, leaving just a clean, delicate flavour. A touch of garlic and fresh parsley adds brightness without overpowering the fish.
It’s the sort of dish you can prepare calmly at the counter, wine glass nearby, while chatting with someone perched on the stool opposite. Croquettes like these remind me that great cooking is about confidence with texture—getting the béchamel just right so the mixture is creamy but never loose.
These are lovely served on their own with lemon wedges or as part of a tapas spread. If you’re building a platter, they pair beautifully with creamy croquetas de jamón with manchego and béchamel and crispy chicken croquettes recipe with creamy filling. You’ll find all of those and more in 10 best Spanish cheese croquette recipes to make at home if you fancy trying other variations.
Cod works really well in croquettes
Cod brings a lightness that richer fillings often miss. It blends seamlessly into the béchamel and holds flavour from herbs and aromatics beautifully. When salted cod is used, it gives a slightly deeper taste—just make sure to soak it well before cooking. Even fresh cod works perfectly here, as long as it’s firm and not too watery.
Once cooled and combined with the sauce, the fish develops a velvety consistency that makes these croquetas de bacalao a pleasure to shape and fry. They’re delicate but hold their form once chilled.
Ingredients
- 60 g unsalted butter
- 75 g plain flour
- 600 ml whole milk, warmed
- 200 g cooked flaked cod (desalted or fresh)
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp nutmeg
- Salt and pepper to taste
- 2 large eggs, beaten
- 120 g dried breadcrumbs
- Oil for frying (light olive or sunflower)
Ingredient notes
The cod should be cooked simply—steamed, poached, or baked—so it flakes easily. Avoid overcooking, which can make it dry. If you’re using salt cod, soak it overnight in plenty of water, changing it two or three times. This ensures the right balance of savoury flavour without excess salt.
The garlic should be finely minced or even grated. It blends into the mixture without leaving sharp bites. Parsley adds a green freshness that makes these croquettes taste light even though they’re fried.
Equipment needed
You’ll need a sturdy saucepan for the béchamel and a wooden spoon or spatula for constant stirring. A large tray or dish is handy for spreading the mixture flat so it cools quickly. Once it’s chilled, a small scoop or two teaspoons make shaping easier.
For frying, I use a deep pan with a thermometer. It helps maintain the right temperature so the croquettes fry evenly. A slotted spoon keeps them from breaking when lifted from the oil.
Instructions
Start by melting the butter in the pan and adding the garlic. Let it soften gently without browning. Stir in the flour and cook for a minute to form a smooth paste. Gradually add the warm milk, whisking constantly, until thickened and glossy. Stir in the cod, parsley, mustard, paprika, nutmeg, and seasoning.
Once the mixture is smooth and evenly combined, transfer it to a shallow tray, drizzle a little olive oil on top, and leave to cool completely before covering and chilling for several hours. When firm, scoop small portions and shape into ovals. Coat in flour, dip in beaten egg, and roll in breadcrumbs. Chill again for 30 minutes before frying.
Heat the oil to 180°C and fry the croquettes in small batches for about 2 to 3 minutes until golden. Drain on kitchen paper and serve hot with lemon wedges or dipping sauce.
Getting the texture right
The key is in the béchamel’s consistency. It should be thick enough to coat the spoon but still flow slowly. Too loose and the croquettes will fall apart; too thick and they’ll turn stodgy. Stir constantly over gentle heat, and don’t rush it.
For a lighter texture, you can use part milk and part fish stock. It deepens the flavour while keeping the filling delicate. If you’d like to skip deep frying altogether, use the method from my air fryer croquettes with serrano ham and béchamel recipe. They crisp up nicely without all the oil.
What to serve with cod croquettes
I often serve these croquettes with a simple salad of shaved fennel and orange, which cuts through the richness. A spoonful of aioli or lemony mayonnaise works well too. They’re also good alongside vegetarian mushroom and cheese croquettes recipe for a contrasting texture.
If you’re putting together a full tapas spread, include some olives, fried peppers, and maybe a few slices of jamón on the side. It’s easy food meant for sharing and nibbling with a glass in hand.
Wine and beer pairings
I love a chilled Albariño with these—it’s bright and minerally, with enough acidity to balance the béchamel. A Godello also works beautifully, with rounder notes that complement the fish. If you prefer beer, go for a pilsner or a Spanish lager. Their crispness keeps each bite feeling fresh and clean, cutting through the fried coating perfectly.
Frequently asked questions
Can I make these croquettes with fresh cod instead of salt cod?
Yes, absolutely. Just make sure to pat the fish dry before adding it to the mixture to avoid excess moisture.
Can I bake cod croquettes instead of frying?
You can, though the texture will be slightly different. Brush them lightly with oil and bake at 200°C for around 20 minutes until golden.
What’s the best dipping sauce for cod croquettes?
Aioli or lemon mayonnaise works well. For something bolder, try a paprika-spiced tomato sauce.
Can I freeze the mixture before shaping?
Yes. Spread it flat, freeze, then defrost in the fridge before shaping and coating.
How do I stop the filling from leaking?
Always chill before shaping and again before frying. It firms the filling and seals the crust properly.
Tips for success with cod croquettes
Patience is everything when making the béchamel. Add the milk slowly, whisk constantly, and give it time to thicken naturally. Once you’ve combined the fish, let the mixture cool fully before shaping. It’s easier to handle and less likely to break.
Use fine breadcrumbs for a delicate crust. If you want a crunchier exterior, use panko or make your own from day-old bread. Always fry in small batches so the oil temperature stays consistent.
Recipe variations to try
For something more indulgent, add a handful of grated manchego to the mixture for a cheesy twist inspired by creamy croquetas de jamón with manchego and béchamel. If you’d like a vegetarian option, swap the cod for sautéed mushrooms as in vegetarian mushroom and cheese croquettes recipe. You can also mix in mashed potato instead of some of the béchamel for a heartier texture, similar to my gluten free croquettes with cheese and potato mash recipe.
Storage and reheating tips for homemade cod croquettes
Keep any cooked croquettes refrigerated in an airtight container for up to three days. Reheat them in a hot oven or air fryer until crisp again. If freezing, separate layers with parchment paper to prevent sticking. You can fry them straight from frozen by adding an extra minute to the cooking time.
Nutrition
Cod is a lean source of protein and naturally low in fat, which makes these croquettes lighter than meat-based versions. Using milk and olive oil adds calcium and good fats. If you want to make them dairy-free, substitute the milk for unsweetened oat milk and use vegan butter. These croquettes are a wholesome way to enjoy seafood, simple to prepare, and endlessly adaptable to your mood or fridge contents.
Traditional cod croquettes with garlic and parsley
Ingredients
- 60 g butter unsalted
- 75 g plain flour
- 600 ml whole milk warmed
- 200 g cod cooked flaked, desalted or fresh
- 2 cloves garlic minced
- 2 tbsp parsley chopped
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp nutmeg
- Sea Salt to taste
- Black pepper to taste
- 2 eggs large, beaten
- 120 g dried breadcrumbs
- Oil for frying light olive or sunflower
Instructions
- Start by melting the butter in the pan and adding the garlic. Let it soften gently without browning. Stir in the flour and cook for a minute to form a smooth paste.
- Gradually add the warm milk, whisking constantly, until thickened and glossy. Stir in the cod, parsley, mustard, paprika, nutmeg, and seasoning.
- Once the mixture is smooth and evenly combined, transfer it to a shallow tray, drizzle a little olive oil on top, and leave to cool completely before covering and chilling for several hours.
- When firm, scoop small portions and shape into ovals. Coat in flour, dip in beaten egg, and roll in breadcrumbs. Chill again for 30 minutes before frying.
- Heat the oil to 180°C and fry the croquettes in small batches for about 2 to 3 minutes until golden. Drain on kitchen paper and serve hot with lemon wedges or dipping sauce.