Tips and recipes

Recipe with Flakes (croquettes)

Santymar Cod Croquettes

Ingredients for four portions

  • 300 g of Santymar cod flakes
  • 1 L. of milk
  • 200 g. of flour
  • 150 g. of butter
  • 1 tablespoon of pure olive oil
  • 1 onion, 6 shallots
  • Flour, egg and breadcrumbs for coating
  • 1 L. of pure olive oil for frying and salt


Desalt the cod in cold water the night before. Leave to drain.


Place a pan on low heat with a tablespoon of oil, the butter, the onion and the shallots, both finely chopped. Leave to sweat, with the pan covered, until both ingredients soften, without browning. Then add the very fine cod flakes, stirring for three minutes. After this time, sprinkle on the flour, let it brown a little; loosen with a ladle of cold milk, whisking briskly to prevent lumps. Once it has bound add another ladleful and continue to whisk to bind; and so on until you have used all of the milk. At this point, season with salt and leave to simmer very slowly for around ten minutes, stirring during that time. It should be neither too thick nor too thin. Place in a dish, leave to cool and then place in the refrigerator and leave to rest for twelve hours. After this time, shape the mixture into small balls. Once you have all the balls, coat very lightly with flour, and much more thoroughly with egg and, finally with breadcrumbs. Place a frying pan on a high heat with a litre of oil, enough to cover the croquettes. When it reaches 220 degrees, add the croquettes, a few at a time, and fry them for two minutes until golden brown.


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