Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Croquetas de bacalao con pimientos asados y patatas

Cod Croquettes with Roasted Peppers and Potatoes

Name: Cod Croquettes with Roasted Peppers and Potatoes
Ingredients: Desalted, flaked cod (as desired); 1 onion; 2 cloves garlic; 1/4 cup white wine (60 ml); 1 tablespoon all-purpose flour (about 8 grams); Milk (as needed); Chopped parsley; Olive oil; Nutmeg (to taste); Roasted potatoes; Roasted peppers; Salt and black pepper; Breadcrumbs; 1 egg; Olive oil

josevillalta @JoseVillalta_520

España

It is known that the French chef Antonin Carême, called the “king of chefs and chef of kings,” introduced croquettes to noble kitchens between the mid-18th and early 19th centuries after serving them at one of his banquets under the name croquettes a la royale.
An interesting fact is their etymological origin, as the word comes from the French croquer, meaning to crunch, and its diminutive, “croquette.”
This dish was created during a time of famine when flour was plentiful, and croquettes were made to use up leftover meat from stews and braises.

josevillalta @JoseVillalta_520

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Ingredients

Desalted, flaked cod (as desired)
1onion
2 clovesgarlic
1/4 cupwhite wine (60 ml)
1 tablespoonall-purpose flour (about 8 grams)
Milk (as needed)
Chopped parsley
Olive oil
Nutmeg (to taste)
For serving
Roasted potatoes
Roasted peppers
Salt and black pepper
For breading
Breadcrumbs
1egg
Olive oil

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Steps

1

Start by preparing all the ingredients. In a skillet with a little olive oil, sauté the chopped garlic until it starts to turn golden. Add the onion, season with salt and pepper, and cook until softened.
2

When the onion is translucent, add the cod. Stir, pour in a little white wine, and cook until the liquid evaporates and reduces. Sprinkle with chopped parsley.
3

Add the flour and stir to cook it for a minute. Gradually add the milk, letting the mixture absorb it as you go, until you have a smooth but manageable dough. Sprinkle with nutmeg and adjust the salt. When the dough pulls away from the sides of the pan, it's ready. Transfer to a plate, cover with plastic wrap, and let it rest for at least two hours before shaping the croquettes.
4

When ready to make the croquettes, beat the egg in one bowl and place breadcrumbs in another. Shape the dough into balls, dip them in egg, then coat with breadcrumbs. Set aside.
5

Prepare the potatoes for serving. Season with salt, pepper, and your favorite spices, drizzle with olive oil, and bake in the oven at 350°F (180°C), top and bottom heat, for about 35 minutes or until tender when pierced. The peppers should be roasted ahead of time; it's always handy to have them ready.
6

Heat a saucepan with plenty of oil. When hot, fry the croquettes in batches, being careful not to overcrowd the pan. As they turn golden, remove them and place on paper towels to drain excess oil.
7

Once all the croquettes are ready, serve them on plates with the roasted potatoes and peppers. They're also delicious with a little aioli. Enjoy!

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josevillalta @JoseVillalta_520

Published in the US on March 18, 2026 16:43

España

Me encanta la cocina y cocinar, las recetas mejores son las más sencillas y las más tradicionales, debemos cocinar y publicar para que no se pierdan, tenemos esa obligación, posiblemente las vamos variando poco a poco pero es normal, la evolución es imparable, hace muchos años el marisco solo lo comían las clases media y baja, y en cambio los pollos los comía la clase alta, todo cambia, gracias a dios tenemos productos que desconocíamos hasta hace poco, hoy podemos consumir artículos fuera de temporada, tenemos un abanico más amplio para cocinar, quién ama la cocina debe preservar la herencia de nuestros ancestros, eso es amar la cocina