Codfish Croquettes
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- codfish
- béchamel (thick white sauce)
- breadcrumbs
- egg
Instructions
- Shred the codfish and desalt it thoroughly (soak if necessary). Fry the desalted codfish. Mix in a very thick, well-cooked béchamel (thick white sauce) to bind the mixture. Spread the mixture on a flat serving dish to cool completely.
- Once cooled and set, shape into croquettes using the standard method. Coat each croquette by rolling first in breadcrumbs, then in beaten egg, then in breadcrumbs again, creating a triple coating.