Salt Cod Croquettes Recipe

In a small bowl, mix the cornstarch in ¾ cup of the milk and set aside. Line a baking sheet tray with at least a one-inch edge with parchment paper or heavy duty aluminum foil. In a saucepan, warm the milk with oregano, parsley and zest of lime and set aside or keep on low heat until needed. Heat a medium sized pot over medium-low heat, add the butter and olive oil and sauté the onion and garlic until soft and translucent. Add cod and lightly sauté 1-2 minutes. Add 2 cups flour to the pot and mix to form a roux. Stir constantly until the roux starts to color. Pour in the warm milk in a slow, steady stream, mixing constantly with a whisk, until all milk is added and mixture is completely smooth. Slowly add the cornstarch mixture. Mix well and cook over low heat for 5 minutes, until very thick. Pour onto the baking sheet tray and spread it out evenly. Let cool for one hour, uncovered. Fill a pastry bag fitted with a 1-inch tip or plastic gallon bag with the cooled mixture and cut off the tip of the plastic bag to make a 1-inch hole. Prepare your second sheet tray with about 1/4-inch layer of flour. Pipe a long tube of mixture onto the tray and continue until you have piped all of the mixture onto the tray and you have about 5-6 tubes. Refrigerate until firm, about 2 hours. Cut each tube into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a little water and spread breadcrumbs on a cookie sheet or shallow dish. Dredge each croquette in the egg mixture, then the breadcrumbs to coat completely and place on a clean tray. Fill a heavy pot with frying oil, 2-3 inches deep. Heat to 350° F and fry croquetas in batches, turning them gently until golden brown on each side. Transfer to an ovenproof platter lined with paper towels and keep warm in a low oven until all croquetas are done. Serve warm with alioli sauce and lemon wedges. Don't want to make your own croquetas at home? Try our ready to serve cod and caramelized onion croquetas instead!