Log in o Sign up and enjoy ThermoRecetas

Extra creamy cod croquettes

Croquettes_bacalao

We inaugurate the Easter season in Thermorecetas with this delicious recipe extra creamy cod croquettes. From today we will publish some new recipes typical of this holiday, but do not forget to visit the Easter section of the web, where you can find exquisite recipes with which to complete your menus these days and surprise your family members.

There is an infinite variety of croquettes, but specifically those of cod are exquisite and for Easter they are perfect. This recipe will be very creamy and the cod is so well hidden that the children, If they don't like fish, they can eat them without problem.

Since it takes a lot of work to form the croquettes, we can take the opportunity to freeze them before frying them. At the end of the recipe you will find some very useful tips.

Freezing tips

When we make croquettes it's worth it, since you beat yourself up, take advantage to freeze them.

I recommend the following: Make room in the freezer. Bread the croquettes and place them on a plate or tray well separated from each other and that they do not touch. We put the plate or tray in the freezer and wait for it to freeze for about 5 hours.

Once frozen, we remove them from the plate with the help of a spoon and put them in a freezer bag. So we can use them individually and without sticking to each other since then they can be opened while we fry them.

Cooking tips

It is important that when we fry the croquettes the oil is very hot and that we try to make sure that the oil is enough to cover them.

Ideally, a deep fryer or container is best. If they are not completely covered, it is important that we turn them every 30 seconds until they are well browned.

Leave on a plate with absorbent paper to remove excess oil before serving.

More information -  Easter section of the blog

Adapt this recipe to your Thermomix model


Discover other recipes of: APPETISERS, Recipes for Kids, Easter Recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Eva Maria said

    They could be made with fresh cod

    1.    Irene Arcas said

      Hi Eva, if you could make them with fresh cod, you will have to increase the amount of salt for the cod, the milk and the béchamel sauce. Lucky!

  2.   toñi said

    hi, could they be made in the oven?

    1.    Irene Arcas said

      Hello Toñi, I have never tried them, but sometimes I have made breaded in the oven and they can be done. Of course, they will not be as crispy and rich as fried, but they can be eaten. I recommend that you pour an oil base in the tray and also a drizzle of oil on top. I would set the oven to 200 degrees. You will tell me!

  3.   JOTAKU said

    I have followed this recipe step by step and with the exact amounts and the béchamel has turned out to be super liquid ... Do you know what happened? ...

    1.    Irene Arcas said

      Hello Jotaku, indeed the risk of this recipe is that. We were looking for some extra creamy croquettes, and depending on the type of milk / flour you use, it can come out too liquid. I handle them when they are very very cold, in fact, I put the dough in the freezer 30 minutes before rolling them, so that I can coat them well. It also helps to double batter them, that is, repeat the flour-egg-breadcrumbs operation twice. You will see what a delight when you bite them ... they are almost liquid inside!

      In any case, if you see that when you have finished preparing the béchamel it has become excessively liquid, add 50 gr of flour more. And if you have already removed it from the glass and it is already cold, reheat it and add those 50 grams of flour.

      A hug and thanks for writing us !! (I'm going to increase the amount of flour in the recipe, to prevent the bechamel from getting excessively liquid).

  4.   Marta said

    Hello I don't see when you add nothing. Along with milk?

  5.   Marta said

    I wanted to say cream, sorry.
    =)

    1.    Irene Arcas said

      Indeed Marta, along with the milk, right now I rectify it. Thanks!!

  6.   Marta said

    Thanks to you Irene.

  7.   luciana said

    You have not rectified it but I have thought about it

    1.    Irene Arcas said

      Hello Luciana, it was already modified, you must add the cream along with the milk.

  8.   María said

    Hello, in the recipe the step d to add the milk appears twice. Is that half is thrown at the beginning and then the rest? I do not understand. Thanks

    1.    Irene Arcas said

      Hi Maria, first you boil the cod with the milk and remove it from the glass. That's why then you have to throw it back. I have worded it a bit better in the recipe so there is no confusion. Thank you for your message! You'll tell me how they look on you, okay?

  9.   anna said

    Good afternoon. Nowhere is the amount of flour mentioned. Thank you

    1.    Irene Arcas said

      Hello Anna, the ingredients appear: 160 g of flour. You will tell me how you look, thank you!

  10.   Lorraine said

    Spectacular …… .the best croquettes I've ever had.

    1.    Irene Arcas said

      Oleee Oleee Oleee, thank you very much for your message Lorena, you have made my day !! A very strong kiss and thank you for following us 🙂

  11.   Verobe said

    Hello!! I want to make them with frozen cod, I have seen some advice for fresh cod, I suppose it will be the same but it is not clear to me about the milk and the béchamel. Thanks 🙂

    1.    Irene Arcas said

      Hello Verobe, you can do it without problems with already desalted frozen cod. You just have to make sure that it is well thawed and dry and follow the steps in the recipe as is. Thanks!

  12.   miguel angel said

    Well, I have now made the dough in the fridge and in the afternoon I make them,
    thanks for the recipe, with your permission I keep it

    1.    Irene Arcas said

      Well Miguel, how did they fit you? I hope you like them and that it won't cost you much to mess them up, being so creamy ... sometimes it costs a bit. All the best!

  13.   Paula said

    Hello Irene,
    I love the croquettes like these extra creamy as you say .. there goes my question .. could I substitute the cod for any other ingredient? See chicken, beef, ham ..

    Thank you!

    1.    Irene Arcas said

      Hi Paula, if you also like creamy ham or chicken recipes, check out these !: delicious cooked croquettes
      If you don't have stew broth, substitute milk and cook a ham bone in that milk for a few minutes.
      I hope you enjoy them 🙂

  14.   Just said

    The dough comes out very liquid !!! Impossible to make the croquettes.
    If you put a recipe on the internet, check the quantities well and do not put them by eye because we are going ... Because this recipe is to waste time ....

    .

    1.    Irene Arcas said

      Hello Juste, I'm sorry they didn't turn out well for you. However, I take this opportunity to tell you that your comment is quite rude. All the recipes you will find on this blog are made and photographed by us and, of course, more than tested. Therefore, all recipes are weighed and measured, and under no circumstances do we put quantities "by eye" as you mention in your comment. The team of Thermorecetas is professional enough to make tested recipes that really work, to which we dedicate a lot of time and effort. But sometimes, the type of flour or the type of milk used can vary the result of a recipe, such as croquettes.

      In point 8 of the preparation you will have read this: «We check the point of the béchamel. It should be creamy, but not excessively liquid, otherwise, it will be impossible to breach and fry later. Let's say it should be more consistent than the béchamel we prepare for a lasagna, but at the same time be creamy ». Why didn't you add more flour if you saw that your béchamel was too runny?

      And finally, a reader left us this comment a while ago «Spectacular …… .the best croquettes I've ever had». That is, there are people who have tried them and they have been good. I am sorry that it was not your case, next time you can try to make a comment with more education and respect and surely we would have helped you with instructions to fix your dough and enjoy some spectacular croquettes.

  15.   Just said

    I apologize if I have offended you. I have to say that the croquettes have been delicious, very creamy. But depending on the amounts you put in, the dough comes out very liquid (someone has already commented on it too) and you have to do something with it to make it look good, add more flour or reduce the dough by leaving a little over low heat (as I did) . I mean that the thermomix serves to make the work of cooking a little easier and to save a little time. When I look for a thermomix recipe on the internet, I choose it from an official and reliable website. Most of the recipes I choose from spoon speed or from the official thermomix books and they never disappoint because the amounts and times are well measured and proven. A long time ago I looked at the recipes in some blogs or other pages, but I got tired because they don't turn out well when you want something quick, without hassle. I have considered your page reliable.
    What type and brand of flour do you use for these croquettes? What I would like to do is cook following the recipe so that the dough comes out well, let it cool and make croquettes and think no more. That is the comfort of this robot.

  16.   matica said

    A long time ago I bought the Thermomix and I have to admit that according to what recipes it is wonderful, but for croquettes, it is painful.
    The bechamel is an exact recipe, a roux with equal parts of flour and fat, sautéed and diluted with milk. You have to cook the dough well, so that the flour does not taste raw, until it separates from the walls of the container. This requires a higher temperature than what the machine offers, in short, that forces to add more flour to thicken it, which is why the béchamel is pasty and has a raw flavor due to lack of cooking, they are the typical croquettes that are they lie flat when fried and cold they are not very appetizing.
    He explained all this from the knowledge that experience gives me and without the intention of bothering anyone else, rather, so that they take good note of my advice.

  17.   Pink said

    Well, I have decided to make them and the truth is that I had to throw them away because it has been super liquid, and since the recipe does not say what to do if this happens to you, and I have recently had the machine, because the truth is one shame after doing the same as the recipe, please put what we have to do if it comes out too soft.
    Thank you
    Pink

    1.    Irene Arcas said

      Hello Rosa, I'm already sorry. But before throwing it away, try to write a comment here that we would have given you a solution and that way you shouldn't have thrown it away ... It also helps to read all the comments on the recipes before preparing them because the same thing happened to you and we had indeed already commented on it in the comments. The solution is to add more flour and cook it again. I hope next time they turn out better. All the best!

  18.   Nico said

    Hi, I'm thinking of making these croquettes. But I see that there are people who get very liquid bechamel. I have also read a comment in which you indicate that you have to rectify the amount of flour and increase 50g. My question is how much flour would then be 210g?

  19.   Sandra said

    Hi there! Someone who has tried to make them with 210 grams of flour? How are they? Thanks

  20.   Sonia said

    I made the recipe as is, I just added a little more cod and decided to try making them in the oven ... they came out spectacular, just that a little bit of the dough came out of the breading ... but they came off great because I put greaseproof paper on the tray and then the croquettes on top.

    1.    Irene Arcas said

      Hi Sonia, thank you very much for your comment !! Perhaps with the hottest oven and a drizzle of olive oil (or brushing the croquettes) and also putting the croquettes very very cold could help the dough not come out. We are glad you liked them! Thanks for following us 😉

  21.   Lurdes HUETA said

    Hello everyone
    Well, the first thing that I am a dictates to the Thermomix something like I can not live without it
    I have made the recipe and have it in the fridge waiting for it to cool down. As soon as I have seen the amounts of the flour and the milk + the cream I have doubted a bit but since it is the 1st time that I add cream to the croquettes as I have said "and why not" but as I was afraid the highest is not what thick enough to collect them (you just have to add a little more flour with the help of a strainer and I have shaved 50g more)
    Otherwise they look very good and it seems that they will be very juicy but if someone is interested, the measure for easy-to-pick croquettes is 160 or 170g for 700g of milk.
    Greetings to all and those who are encouraged by these pages that help so much in making delicious recipes

  22.   Carmen said

    Very creamy yes, so much so that it is mission impossible to form them. I have tried it twice and in the end I had to use the dough to fill peppers. The dough is very liquid, and even adding flour does not solve it, I suppose because I do not know the correct amount.

    1.    Irene Arcas said

      Hello Carmen, how sorry I am. But it is rare that adding more flour does not solve the problem ... Did you try to work with the dough very very cold?