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Fish Croquettes

Name: Fish Croquettes
Prep time: 45 min
Total time: 1 h
Yield: 12
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); 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

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.

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

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.

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.

No nutrition information available for 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.