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Fish Croquettes

fish croquettes Entree
Fish Croquettes
  • Prep 45 min
  • Total 60 min
  • Ingredients 17
  • Servings 12

There are so many memories attached to this dish. This was one of my mother's favorite recipes, and the one I associate most with my childhood. Now, I think it’s a delicious way to prepare fish. If you made fish the day before as a main dish, this recipe is a great solution for leftovers. I’m sharing it with you, and I hope you enjoy it as much as I do since they are really delicious, plus a great way to make the little ones eat fish too. MORE + LESS -

Ingredients

3
fish fillets (whatever kind you like, however, you could go with grouper or hake)
3
garlic cloves, crushed
1/4
teaspoon ground pepper
1/2
teaspoon salt
1/4
teaspoon nutmeg
1
teaspoon butter
2
tablespoon olive oil
1
medium red onion, finely chopped
Parsley, finely chopped (to taste)

For the béchamel:

6
tablespoon butter
6
tablespoon flour
1
teaspoon salt
6
cups warm milk
Ground pepper and nutmeg (to taste)
2
eggs, beaten
2
cups grated bread
1/2
cup oil

Directions

Hide Images
  • 1
    Clean the fillets and verify they don't have bones. Season with garlic, pepper, salt and nutmeg.
  • 2
    In saucepan over medium heat, stir-fry the fish in 1 teaspoon butter and 2 tablespoons olive oil. Add the chopped onion and parsley. Remove from the stove and let cool. Once cool, shred the fish meat.
  • 3
    Melt butter in a pot over low heat. Add the flour and salt. Stir constantly until it thickens, about 3 to 4 minutes. Add the warm milk while beating the mix continuously with a wire whisk. Add the pepper and nutmeg, and continue to cook until it becomes creamy.
  • 4
    Mix the béchamel and shredded fish in a tray and place it in the freezer for 30 minutes.
  • 5
    With a spoon, take a bit of the thick mix and form the croquettes with your hand. The appearance I leave up to you, they can be made in cylinder or round shapes.
  • 6
    Wet each croquette with the beaten egg and then cover completely with breadcrumbs.
  • 7
    Fry in a saucepan on medium heat until they are golden brown on both sides.
  • 8
    Drain the excess oil in a paper towel. Serve.

Expert Tips

  • The mix can be prepared the day before and stored in the refrigerator.
  • These croquettes can be accompanied with tartar sauce, lemon juice, salads, rice and vegetables.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are so many memories attached to this dish. This was one of my mother's favorite recipes, and the one I associate most with my childhood. Now, I think it’s a delicious way to prepare fish. If you made fish the day before as a main dish, this recipe is a great solution for leftovers. I’m sharing it with you, and I hope you enjoy it as much as I do since they are really delicious, plus a great way to make the little ones eat fish too.

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