Cod Croquettes

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Once the dough is at room temperature, cover it with plastic wrap and store it in the refrigerator for 24 hours to firm up.
12. 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.
13. Prepare one plate with breadcrumbs and another with all-purpose flour. If desired, add a little salt to both flours.
14. In a bowl, beat an egg with a pinch of salt until well combined and the mixture is homogeneous.
15. Take the balls and, using the palms of your hands, shape them into the typical croqueta form, slightly elongating them.
16. 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.
17. Next, roll the croquettes in breadcrumbs, pressing lightly so that they adhere well.
18. 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.
19. Once fried, remove them with a slotted spoon and drain on absorbent paper towels to eliminate excess oil.