Traditional Spanish Croquettes with Breadcrumbs

Method

1. Soak the cod in water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Boil the potatoes until tender, then mash them.
3. In a pan, sauté the onion and garlic until soft.
4. Mix the flaked cod, mashed potatoes, sautéed onion, and garlic in a bowl.
5. Add flour, beaten egg, salt, and pepper to the mixture, then stir until well combined.
6. Form the mixture into small oval shapes.
7. Dip the croquettes in breadcrumbs, then in beaten egg.
8. Heat oil in a deep fryer or pan, and fry the croquettes until golden brown.
9. Drain on paper towels and serve warm.
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.