Finely chop the scallion and garlic, and sauté them in a pot with 4 tablespoons of oil. When the vegetables are soft, add the salt cod in small pieces and cook for a few minutes over low heat.

Next, add the flour and stir, letting it toast slightly. You’ll see it turn golden—this step is important to get rid of the raw flour taste in the dough.

Gradually add the milk, stirring constantly for 20 minutes. Taste and adjust the salt if needed.

When the dough is ready, spread it on a flat dish and let it cool in the refrigerator overnight. It’s best to cover it with plastic wrap touching the surface so it doesn’t dry out or form a crust.

Once the dough is cold, take portions and shape them as you like with your hands. Dredge in flour, then egg, and finally breadcrumbs. All that’s left is to fry the croquettes in hot oil until golden and enjoy.