Croquettes here, croquettes there… It seems that everywhere we love croquettes! and why not? Yes, they are a beautiful invention of world gastronomy. And that is precisely what we are going to talk about today, the Cod croquettesa beautiful recipe that can become a great option to accompany a beer or some drinks at friends gathering.
But they also help to incorporate fish into meals because the flavor is quite softened by the other ingredients. One of the most appreciated features of the Cod croquettes It is the combination of its crunchy texture on the outside and its creamy interior.
Let’s see where they come from and how to make authentic, finger-licking homemade cod croquettes. Get ready to run out to eat cod.
About cod croquettes
He threwo has been a staple and valuable food in the diet of various coastal cultures for centuries due to its ability to be salted and dried for preservation. This technique allowed communities to have access to this fish throughout the year, even in times when fishing was not abundant.
Cod croquettes: story of a fusion
Las Cod croquettes They are a delicious culinary specialty found in the gastronomic traditions of Spain and Portugal, although they may also be popular in other regions. The exact origin is not clear, since this dish has evolved over time, but a historical approximation can be made to understand how they could have emerged.
Las croquettes, on the other hand, are a dish that has its origins in French cuisine. The word “croquette” comes from the French term “croquer,” which means “to crunch.” Traditional French croquettes were made from a dough or mashed potato mixed with meat or fish, which was then breaded and fried.
- The meeting of salted cod with the croquette technique could have occurred in the context of traditional cuisine Spain and Portugalwhere cod was a common ingredient and breading and frying techniques were known.
It is believed that the Cod croquettes They could have emerged as a way to take advantage of the remains of crumbled cod by mixing them with a dough of flour, milk and other ingredients, allowing for an economical and delicious preparation.
What do authentic cod croquettes contain?
As for the ingredients, the cod is the main ingredient of these croquettes. It is a fish with white, firm flesh that undergoes a salting and drying process to preserve it before culinary use.
Before using cod to make croquettes, it is important to desalt it to eliminate excess salt. This is achieved soaking it in water for a specific time, changing the water several times. It is also possible to desalt cod by leaving it in milk for a certain period.
The dough for the cod croquettes
The base of cod croquettes is usually a thick and creamy dough, known as bechamel. This dough is made with ingredients such as wheat flour, milk and butter or oil. The crumbled pieces of cod and other ingredients to give flavor, such as onion, garlic and spices, are incorporated into the bechamel.
Las Cod croquettes They are fried in hot oil until they acquire a golden hue and a crispy texture on the outside. These croquettes are delicious on their own, but can also be served with dipping sauces like aioli, tartar sauce, or even a fresh salad.
Each region may have its own version of the Cod croquettesadding local ingredients or following particular traditional preparation methods.
What you didn’t know about cod croquettes
- Maritime origin: Although cod croquettes are popular, they have humble, maritime origins. Fishermen in coastal regions were looking for a way to use the salt cod that they carried with them on long trips at sea, and thus emerged as a solution to use the remains and leftovers of this fish.
- Lenten dish: Since cod was one of the foods allowed during Lent in the Catholic tradition, cod croquettes became a popular option to consume during this religious period. Lent is the liturgical time that precedes Holy Week.
- Finger food: Cod croquettes are perfect to be enjoyed as an appetizer or “finger food” due to their size and shape. They are ideal for sharing at meetings or parties, and their crunchy texture makes them very popular among diners.
- Variants and fillings: Although cod croquettes are classic and delicious on their own, some recipes may incorporate other ingredients to enrich their flavor or texture. Some popular variations include adding peppers, spinach, potatoes or other types of fish.
- Traditional recipe: In Spain, cod croquettes are so appreciated that, in 2010, an attempt to set a Guinness record for the world’s largest cod croquette was carried out in the city of Vigo. The giant kibble was approximately 1.6 meters long and weighed 33 kilograms.
- Cultural export: Due to their popularity and flavor, cod croquettes have transcended the borders of Spain and Portugal, and have become a dish known and appreciated in other parts of the world. Many international restaurants and chefs have incorporated cod croquettes into their menus.
- Creative modern recipes: With the rise of gastronomy and creative cuisine, some chefs have taken cod croquettes to a higher level, experimenting with new ingredients, cooking techniques and presentations. This has given rise to more innovative and sophisticated variants.
- Croquettes as street food: At some food fairs and festivals, especially in Spain, cod croquettes can be found as a popular street food option. They are very attractive for those looking for a delicious bite while strolling through these events.
- Cultural adaptation: Croquettes have roots in French cuisine but each culture has adapted them to their local flavors. Cod croquettes are a clear example. Other examples are Ham croquette, Spinach Croquettes, Chicken croquetteetc.
Las Cod croquettes They are delicious on their own or with a dipping sauce, such as aioli, tartar sauce, or a simple fresh salad.
Below I leave you a classic recipe for cod croquettes, you could always give it the personalized touch you want. Then they tell me what ideas they invented.
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Recipe for homemade cod croquettes
Yield: 20 croquettes
Preparation time: 3 hours
- 300 g of crumbled and desalted cod (previously desalted following the instructions on the packaging or immersed in water for 24 hours, changing the water several times)
- 50 gr of butter
- 50 g of flour
- 500 ml of milk
- 1 small onion
- 2 cloves of garlic
- A handful of fresh parsley
- Nutmeg c/n
- Salt and pepper c/n
- 2 eggs
- Breadcrumbs c/n
- Oil for frying
How to make cod croquettes
- In a frying pan, melt the butter over medium heat and cook the chopped onion and garlic until transparent. Add the crumbled cod and cook for a few minutes until cooked through.
- Add the flour and stir to incorporate. Pour in the milk, stirring to avoid lumps. Cook until it becomes a creamy mass, add the chopped parsley and season with nutmeg, salt and pepper. Mix well.
- Remove from heat and pour onto a large plate or tray. Cover with plastic wrap touching its surface to prevent a crust from forming while chilling in the refrigerator for at least 2 hours.
- Form small balls or cylinders with your hands. Prepare three plates: one with flour, another with beaten eggs and the last with breadcrumbs. Pass each croquette on each plate, making sure they are well covered.
- Heat enough oil in a large frying pan over medium heat. Fry the croquettes until golden and crispy on the outside. Remove them from the hot oil and place on absorbent paper to remove excess oil.