Directions

1. Heat oil in a skillet and saute the garlic and parsley with the codfish.
2. Add the flour, stir to toast slightly, and add the milk, little by little. Cook on low heat, stirring constantly.
3. Add salt and nutmeg along with the egg. When the sauce thickens, remove from heat, pour into a large bowl, and cover with plastic wrap. The plastic wrap should touch the top of the mixture to keep it moist. Let cool.
4. Divide the mixture into portions and roll into balls. Roll through the flour, the beaten egg, and the breadcrumbs. Fry in olive oil until golden brown.
5. Serve. The croquettes may also be frozen on trays and then placed into plastic bags to store in the freezer.