Homemade cod croquettes are a perfect starter or appetizer for any occasion, because they are very easy to make and they are also delicious. Preparing croquettes at home always transports us to our childhood, since in all houses they have been cooked as a way to take advantage of the leftovers from the stew or any other meat and fish dish.
The dough that we are going to learn to make to make these cod croquettes is really good and with a very smooth texture. In addition, the batter allows the croquette to be very crispy on the outside. And if you want to make more quantity to freeze, at the end of the recipe we explain the steps to freeze them correctly. Follow the step by step that we share to know how homemade cod croquettes are made following Grandma’s recipe, you’ll love them!
Ingredients to make homemade cod croquettes:
- 200 grams of desalted cod
- 60 grams of butter
- 70 grams of wheat flour (½ cup)
- 500 milliliters of milk
- 2 cloves of garlic
- 1 handful of chopped parsley
- 1 glass of oil for frying
- 1 pinch of salt
- 2 eggs
- 1 package of breadcrumbs
How to make homemade cod croquettes:
We recommend buying the desalted cod to save time when making the homemade croquettes. However, you can also desalt it at home. To do this, you will need to put the cod in water for 2 days, changing the water every 8 hours. Then, crumble the cod, remove the bones and the skin. Separately, peel and chop the garlic cloves. Heat a frying pan over medium heat with the butter and fry the minced garlic. You can also use oil, but the cod croquettes will be juicier with butter. Before the garlic browns, add the cod and stir so that these ingredients are well mixed. Add the flour, mix and let it cook for 3 minutes. If you don’t do this step, the stuffing of the cod croquettes will have an unpleasant flour taste. Put the milk in a jug and heat it in the microwave. Go adding the hot milk to the pan little by little and without stopping stirring. A dense cream-like dough should form and lift off the pan. If necessary, add more milk. When you see that the dough is taking off from the pan add the chopped parsley and mix. Taste for salt and if necessary add a little. Put the dough in a bowl and let it cool completely before putting it in the fridge for 3-4 hours. The cold rest time allows the dough to compact and you can better form the croquettes.
Tip: If you’re in a hurry, you can leave it in the freezer for about 30 minutes.
When you go to prepare the cod croquettes, put the breadcrumbs in a bowl and beat a couple of eggs in another. Take portions of dough with a spoon, give it an oval shape with your hands, pass it through the beaten egg and then through the breadcrumbs. Repeat this process until you have all the croquettes ready. At this time you can freeze those that you are not going to consume. Heat a pan with plenty of olive oil and fry the croquettes in batches to prevent them from sticking together. Reserve them on kitchen paper to remove excess fat. Grandma’s cod croquettes are always fried, but you can also bake them at 180ºC for 20 minutes, or until golden brown. Ready to eat! Now that you know how to make cod croquettes, go ahead and try them and don’t forget to leave your comment. You have already seen that the recipe is not complicated, although it is true that it is a long process because it has several elaborations, and it is that the authentic cod croquettes are those that are made from start to finish, desalting the cod at home. However, remember that if you buy it already desalted, it will also be delicious and you will save time. You can accompany them with a green salad or any other that you like.
How to freeze homemade cod croquettes?
How to make good cod croquettes is a somewhat long process, so it is not surprising that you prefer to make a larger number of croquettes to freeze them and have for several occasions. Well, to freeze the cod croquettes it is necessary to do the whole process, including the batter, but not cook them. Once battered, place them in a Tupperware, a tray or a freezer bag. They should be well covered, so if you use a tray you should line it with plastic wrap. Once covered, write the date and put them in the freezer. It can last from 6 to 12 months, although it is preferable to cook them before the first 6 months.
When cooking them, you should let them thaw completely and fry them in abundant oil or bake them. You will see that Grandma’s croquettes are just as good as freshly made.
