Croquetas De Bacalao

Method

1. Heat oil in a small pot with garlic and sage.
2. Add the cod and let it absorb the flavors. Add a pinch of salt and a splash of white wine.
3. While the cod finishes cooking, prepare the béchamel: melt butter, add flour, a pinch of salt, nutmeg, and then pour in the milk.
4. Once the béchamel is ready, add the cooked cod and mix well.
5. Transfer the mixture to a baking dish and refrigerate for at least 1 hour until firm.
6. Fry the croquettes until golden and crispy.
7. Serve immediately as an appetizer.