Croquetas de Bacalao

Ingredients

• 300 gsalt cod — desalted and flaked
• 80 gunsalted butter
• 100 gall-purpose flour
• 700 mlwhole milk — warmed
• 1small onion — very finely chopped
• 2eggs — beaten
• 150 gfine breadcrumbs
• olive oilfor deep frying
• to tastefine sea salt and white pepper

Method

1. Begin by desalting the salt cod. Rinse the 300 g of salt cod under cold water to remove surface salt, then place it in a bowl and cover with cold water. Refrigerate for 24 to 48 hours, changing the water every 8 hours, until the fish is no longer overly salty.
2. Once the cod is desalted, drain it and pat dry with paper towels. Flake the fish into small pieces, removing any bones or skin. Set aside while you prepare the béchamel sauce.
3. In a medium saucepan, melt 80 g of unsalted butter over medium heat. Add 1 finely chopped small onion and sauté until translucent and soft, but not browned. Stir in 100 g of all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture forms a smooth paste.
4. Gradually add 700 ml of whole milk to the flour mixture, whisking continuously to prevent lumps. Cook the béchamel over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Season with fine sea salt and white pepper to taste.
5. Remove the béchamel from the heat and gently fold in the flaked salt cod. Mix until the fish is evenly distributed throughout the sauce. Transfer the mixture to a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours, or until firm.
6. Once the mixture is firm, shape it into small logs or balls using your hands. Beat 2 eggs in a shallow bowl and place 150 g of fine breadcrumbs in another bowl. Dip each croqueta into the beaten eggs, then roll in breadcrumbs to coat evenly.
7. Heat olive oil in a deep frying pan or pot to a depth of about 5 cm. Carefully lower the croquetas into the hot oil, frying in batches if necessary, until they are golden brown and crisp on the outside, about 3-4 minutes. Ensure the oil is hot enough to sizzle when the croquetas are added, which will prevent them from absorbing too much oil.
8. Remove the croquetas with a slotted spoon and drain on paper towels. Serve immediately on a small plate, garnished with a sprinkle of parsley or a pinch of flaky salt, while they are still hot and the insides are creamy.