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1
Cover bacalao with cold water and soak in refrigerator overnight; change the water two or three times.
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2
Remove bacalao from water.
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3
Heat milk in a medium saucepan over medium heat and, once simmering, poach fish until very tender, about 20 or 30 minutes.
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4
Drain and discard milk, and let bacalao cool.
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5
Peel boniato and potatoes and boil separately until fork tender.
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6
Drain and combine in a mixing bowl.
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7
While still warm, mash boniato and potatoes with onions, cream, herbs, egg yolk, garlic, and cayenne.
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8
Season well with kosher salt and freshly ground black pepper.
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9
Mix in cooled bacalao and taste; adjust the seasoning if necessary.
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10
Heat 3 inches oil in a large, heavy-bottomed pot, or Dutch oven over medium heat until it reaches 325 degrees F. Place each flour, eggs, and breadcrumbs on separate shallow plates.
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11
Line a large plate with paper towels and set aside.
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12
Meanwhile, form 1/4 cup of mixture into balls or cakes (youll have about 24 croquetas).
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13
Bread each croqueta by dusting with flour, dipping into beaten eggs, then covering with bread crumbs.
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14
Deep-fry croquetas until golden brown, about 5 minutes.
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15
Transfer to paper towel-lined plate and season with salt; serve immediately.
