Spanish Bacalao Croquetas

Step 1

If using whole salt cod, soak in cold water for 24 hours, changing water twice. Drain, remove bones and skin, and flake into small pieces.

Step 2

Melt butter in a saucepan over medium heat. Add 2 tbsp flour and stir until it forms a paste, ~1 minute.

Step 3

Slowly pour in milk while whisking constantly to avoid lumps. Cook until the sauce thickens, ~3 minutes.

Step 4

Stir in flaked salt cod and a pinch of black pepper. Cook for 1 minute. Spread onto a plate and refrigerate 15 minutes until cool enough to handle.

Step 5

Beat eggs in one bowl. Put remaining flour in a second bowl and breadcrumbs in a third bowl.

Step 6

Using two wet spoons, form cod mixture into 12 oblong croquetas about 2 inches long. Coat each in flour, then egg, then breadcrumbs, pressing gently so coating adheres.

Step 7

Heat oil in a deep pot to 350°F. Fry croquetas in batches without crowding until golden brown all over, ~2 minutes per batch.

Step 8

Transfer to paper towels to drain. Serve hot with lemon wedges.