Bacalao croquettes are a beloved small bite throughout Spain and Portugal. Made from salt cod (bacalao) that’s been soaked, flaked, and blended with mashed potato, garlic, parsley, and sometimes béchamel, they’re shaped into small ovals or balls, then breaded and fried until perfectly golden. The result is creamy inside, crisp outside, and packed with umami flavor—ideal for pairing with a chilled glass of cava or a zesty aioli.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 20 minsTotal Time 50 mins18–24 croquettes
For the Filling
8 oz salt cod, soaked for 24–48 hrs, changing water every 8 hrs
2 medium potatoes, peeled and cubed
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp chopped parsley
1 egg yolk
Salt & black pepper, to taste
Optional: pinch of nutmeg or lemon zest
For Breading & Frying
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs (panko or fine)
Oil, for deep-frying (sunflower or canola)
Soak and Prepare the Salt Cod
1
Rinse and soak salt cod in cold water in the fridge for 24 to 48 hours , changing the water at least 3–4 times .
Drain and place in a saucepan. Cover with fresh water and simmer for 10 minutes until flaky.
Remove skin and bones, then flake finely with a fork.
Cook the Potatoes
2
Boil cubed potatoes in salted water until tender (10–12 min). Drain and mash until smooth. Set aside to cool.
Make the Mixture
3
In a skillet, heat olive oil over medium heat. Sauté onion until soft, add garlic, and cook 1 more minute.
In a bowl, mix mashed potatoes , salt cod , sautéed onion/garlic , parsley , and egg yolk . Add salt, pepper , and optional nutmeg/lemon zest to taste.
Chill mixture for 30 minutes to firm up.
Shape & Bread
4
Shape the mixture into small cylinders or ovals (about 2 inches long).
Dredge each one in flour , then egg , then breadcrumbs .
Fry Until Golden
5
Heat 2 inches of oil in a deep pan to 350°F (175°C) .
Fry croquettes in batches for 2–3 minutes , turning once, until golden brown.
Drain on paper towels and season lightly with sea salt.
Serving Suggestions
6
Serve with garlic aioli , romesco sauce , or a squeeze of lemon
Ideal alongside tapas , green olives , and a glass of dry sherry or Cava
Tips & Variations
7
Add a spoonful of béchamel to the filling for extra creaminess
You can freeze shaped croquettes before frying—perfect for prep-ahead parties
Try adding roasted red pepper or paprika to the filling for color and spice
Ingredients 18–24 croquettes
For the Filling
8 oz salt cod, soaked for 24–48 hrs, changing water every 8 hrs
2 medium potatoes, peeled and cubed
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp chopped parsley
1 egg yolk
Salt & black pepper, to taste
Optional: pinch of nutmeg or lemon zest
For Breading & Frying
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs (panko or fine)
Oil, for deep-frying (sunflower or canola)
Directions Soak and Prepare the Salt Cod
1
Rinse and soak salt cod in cold water in the fridge for 24 to 48 hours , changing the water at least 3–4 times .
Drain and place in a saucepan. Cover with fresh water and simmer for 10 minutes until flaky.
Remove skin and bones, then flake finely with a fork.
Cook the Potatoes
2
Boil cubed potatoes in salted water until tender (10–12 min). Drain and mash until smooth. Set aside to cool.
Make the Mixture
3
In a skillet, heat olive oil over medium heat. Sauté onion until soft, add garlic, and cook 1 more minute.
In a bowl, mix mashed potatoes , salt cod , sautéed onion/garlic , parsley , and egg yolk . Add salt, pepper , and optional nutmeg/lemon zest to taste.
Chill mixture for 30 minutes to firm up.
Shape & Bread
4
Shape the mixture into small cylinders or ovals (about 2 inches long).
Dredge each one in flour , then egg , then breadcrumbs .
Fry Until Golden
5
Heat 2 inches of oil in a deep pan to 350°F (175°C) .
Fry croquettes in batches for 2–3 minutes , turning once, until golden brown.
Drain on paper towels and season lightly with sea salt.
Serving Suggestions
6
Serve with garlic aioli , romesco sauce , or a squeeze of lemon
Ideal alongside tapas , green olives , and a glass of dry sherry or Cava
Tips & Variations
7
Add a spoonful of béchamel to the filling for extra creaminess
You can freeze shaped croquettes before frying—perfect for prep-ahead parties
Try adding roasted red pepper or paprika to the filling for color and spice
Bacalao Croquettes (Salt Cod Fritters)
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