Preparation

• Make sure the shredded cod is previously soaked and well-drained. Next, crumble it into small pieces, cutting them with a knife if necessary, to achieve a uniform texture.
• Chop the onion very finely with a knife or a food processor, until it is the size of a grain of rice, to ensure it cooks evenly.
• In a pot, heat the milk over medium heat until it begins to steam, but do not let it come to a boil, around 80-85 degrees Celsius.
• In a large skillet, add 30 grams of butter and a splash of olive oil. Heat over medium heat, and when the butter has completely melted, add the chopped onion. Sauté for about 5-7 minutes, stirring often, until the onion is golden and translucent.
• When the onion begins to turn golden, immediately add two finely chopped garlic cloves. Stir for 1-2 minutes until the garlic releases its aroma, being careful not to let it burn.
• Add the flaked cod and a handful of chopped fresh parsley to the pan. Cook over medium heat, stirring often, for about 5-7 minutes, until the cod has released all its moisture.
• Once the cod is well incorporated, add 2 tablespoons of flour. Stir constantly for about 2-3 minutes, allowing the flour to lightly toast and integrate well, avoiding lumps.
• Next, slowly pour in the hot milk while stirring continuously. Let it cook over medium-low heat for about 10 minutes, until the mixture thickens and takes on a creamy texture.
• Continue stirring and watching as the mixture binds more and more. It will be ready when it sticks to the bottom of the pan and pulls away from the sides.
• Transfer the mixture to a large plate, using a spatula to smooth the surface and eliminate any peaks. Let it cool to room temperature. To prevent the mixture from forming a crust, spread a thin layer of butter over the surface.
• Once the dough is at room temperature, cover it with plastic wrap and store it in the refrigerator for 24 hours to firm up.
• The next day, take the dough out of the refrigerator and, using your hands, take portions the size of a walnut. Form small round balls, ensuring they are well compacted.
• Prepare one plate with breadcrumbs and another with all-purpose flour. If desired, add a little salt to both flours.
• In a bowl, beat an egg with a pinch of salt until well combined and the mixture is homogeneous.
• Take the balls and, using the palms of your hands, shape them into the typical croqueta form, slightly elongating them.
• First, coat the croquettes in white flour, making sure they are well covered to prevent sticking; then, dip them in the beaten egg, ensuring they are fully coated.
• Next, roll the croquettes in breadcrumbs, pressing lightly so that they adhere well.
• Heat a generous amount of oil in a skillet over medium-high heat, until it reaches about 180 degrees Celsius. Add the croquettes in small batches, avoiding overcrowding, and fry for 3-4 minutes or until they are golden brown.
• Once fried, remove them with a slotted spoon and drain on absorbent paper towels to eliminate excess oil.