Croquetas de Bacalao

Step 1

Poach salt cod in gently simmering water for 12 minutes until it flakes easily.

Step 2

Drain, let cool, then remove skin and bones. Flake into small pieces.

Step 3

Melt butter in a medium saucepan over medium heat.

Step 4

Whisk in 1/4 cup flour to form a paste, stirring constantly for 1 minute.

Step 5

Slowly whisk in milk, stirring until no lumps remain and sauce is smooth.

Step 6

Simmer for 3 minutes, stirring occasionally, until sauce coats the back of a spoon.

Step 7

Fold in flaked cod, salt, and black pepper. Spread on a plate and chill 20 minutes.

Step 8

Set up three shallow bowls: remaining 1/2 cup flour, beaten egg, and panko.

Step 9

Shape chilled mixture into 12 oblong croquettes about 3 inches long.

Step 10

Coat each croquette in flour, shaking off excess, then dip in egg, then roll in panko.

Step 11

Heat oil to 325°F in a heavy pot or deep skillet (use a thermometer).

Step 12

Fry croquetas in batches without crowding for 3 minutes per batch until golden brown.

Step 13

Drain on paper towels. Serve hot with lemon wedges and fleur de sel.