Basque Cod Croquettes / Croquetas De Bacalao
- Heat the milk.
- In a saucepan melt butter with a little olive oil, sprinkle flour and fry in butter without burning it.
- Once you've made the roux, pour the milk slowly and stir continuously with a wisker to avoid lumps.
- Once bechamel is done add desalted cod crumbled and let cook to incorporate the flavour. Pour on a plate impregnated with a little butter and let rest for 2 hours.
- Then for the croquettes and pass through flour, egg and breadcrumbs and fry a few at a time.