Spanish cod croquettes

Fill a saucepan to about halfway with water, season generously with sea salt and heat on high.

Once boiling, add a 225 g filet of cod and cook five to six minutes, until just cooked through.

Drain in a colander, transfer to a cutting board, roughly chop and set aside.

Heat a large fry pan on medium and add 45 ml of extra virgin olive oil.

Finely chop one small onion and three cloves of garlic, add them to the hot oil and mix to coat.

Mix continuously for three to four minutes so the garlic and onion do not brown too quickly, until the onion is translucent and both are lightly sauteed.

Add 30 g of all-purpose flour and mix for about two minutes to cook out the raw flour flavour.

Slowly add 240 ml of milk while mixing continuously.

Add the chopped cod, 8 g of chopped fresh parsley, sea salt and freshly cracked black pepper.

Keep mixing four to five minutes until it is a thick paste-like texture.

Take the pan off the heat, transfer the mixture to a bowl, cover with saran wrap and let it come to room temperature.

Crack two eggs into a bowl, season with sea salt and cracked black pepper and whisk until well mixed.

Put 120 g of plain bread crumbs in a second bowl and 60 g of all-purpose flour in a third.

Once cool enough to handle, shape the mixture into croquettes, a ball or the classic log, all similar in size so they cook evenly. If it is too sticky, mix in some breadcrumbs, or chill it in the fridge or freezer for 15 to 30 minutes.

Coat each croquette first in the flour, then the egg wash, then the breadcrumbs, fully covering at each stage.

Heat a large fry pan on medium with 240 ml of virgin olive oil until hot but not smoking.

Fry the croquettes in a single layer, evenly spaced, about one minute per side until golden all around.

Drain on a dish lined with paper towels, then plate and garnish with fresh parsley.