Croquetas de Bacalao

Serves 4 to 6

For the croquetas

1 pound dried bacalao (salt cod)

4 medium russet potatoes

2 cups whole milk

½ white onion, peeled

1 garlic clove

1 bay leaf

½ cup unsalted butter, cubed

1 cup all-purpose flour

1 teaspoon chopped parsley

1 teaspoon black pepper

Zest of 1 lemon

Canola oil, for frying

2 eggs

1 pound breadcrumbs

Fine sea salt, for finishing

For the Meyer lemon aioli

2 egg yolks

1 garlic clove, finely chopped

2 cups extra virgin olive oil

½ Meyer lemon

Pinch of salt

1. Rehydrate the bacalao by soaking it in a large pot of cold water for 16 to 24 hours in the refrigerator. Change the water at least three times. Once the fish is rehydrated, remove and pat dry. Using a paring knife, carefully remove the pin bones.

2. Bring a large pot of water to boil. Add the potatoes and cook until fork tender, approximately 20 minutes. Drain, let cool until tolerably hot, and peel. Coarsely grate the potatoes and set aside.

3. Combine the milk, onion, garlic, and bay leaf in a deep, heavy-bottomed pan. Bring the milk to a boil, then lower to a simmer. Add the fish and poach for 10 minutes; the fish should be opaque but still tender. Remove the fish and set aside. Strain the milk through a sieve, discard the aromatics, and set aside.

4. Make a béchamel by heating the butter in a large pan until melted but not colored. Gradually add in the flour, whisking to incorporate. Once the flour browns slightly, pour in the strained milk, stirring constantly.

5. Stir the grated potatoes into the béchamel. Flake in the bacalao using your hands. Add the chopped parsley, black pepper, and lemon zest, and stir to incorporate. Let the croquette mixture cool to room temperature or refrigerate for 20 minutes to allow the mixture to become more sculptable.

6. While the mixture cools, make the lemon aioli. Whisk together the egg yolks in a small bowl. Microplane or finely chop the garlic clove and add to the yolks. Slowly drizzle the olive oil into the yolks while whisking constantly, until the mixture attains a smooth texture. Add the juice of the Meyer lemon and a pinch of salt. Stir gently to incorporate. Set aside.

7. Form the croquettes by rolling the cod-potato mixture between your hands into 1½-inch balls. The shape is up to you; some prefer batons, others spheres. Before frying, any portion of this recipe can be frozen for future use.

8. Heat 2½ inches of canola oil in a dutch oven over medium heat until it reaches 375°F.

9. In a small bowl, beat the eggs until well incorporated; add the crumbs to another bowl. Dip the croquettes in the egg mixture, then into the breadcrumbs, making sure each croquette is well coated.

10. Working in batches, fry each croquette until golden, usually only 30 to 45 seconds per piece. Remove from the pot with a spider or slotted spoon and place on a paper towel–lined tray. Sprinkle with sea salt to taste and serve immediately with the aioli alongside.