Fish Croquettes

⏳ Time

3 hours + 2 hours

🥕 Ingredients

🍽️ Servings

Description

If you are preparing the croquettes in advance, place them on a board or a large plate and cover with a towel to prevent them from drying out, then fry as instructed in the recipe.

Ingredients

White bread - 3.5 oz
Hake - 7.1 oz
Vegetable Oil - to taste
Butter - 0.7 oz
Wheat Flour - 2 tablespoons
Milk - 13 fl oz
Chicken Egg - 1 piece
Salt - to taste

Step by Step guide

Step 1

Make the béchamel sauce: for this, heat sunflower oil in a saucepan, add butter, and when it melts, stir in the flour with a wooden spatula. Gradually add the milk while constantly stirring and cook until the sauce thickens. Season with salt and mix with the crumbled fish, then transfer the mixture to a large flat bowl and let it cool for at least 2 hours.

Step 2

Using two tablespoons, divide the mixture into equal parts and shape into reasonably neat croquettes — they just need to resemble balls. Crack the egg into a shallow bowl and beat it with a fork, and place the breadcrumbs in another bowl. Heat the vegetable oil in a deep, wide pot to 180–374°F.

Step 3

Coat each croquette in breadcrumbs, then in the egg, and then again in breadcrumbs. Then place them in the heated oil — a few at a time, ensuring they are not crowded in the pot, and cook until the crust is golden and crispy. Use a slotted spoon to remove the cooked croquettes from the pot and place them in a deep warmed pot (preferably with thick walls, like a Dutch oven) to keep warm until all the croquettes are ready. Serve immediately.