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Fish Croquettes
Prep 45min
Total60min
Ingredients17
Servings12
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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Ingredients
3fish fillets (whatever kind you like, however, you could go with grouper or hake)
3garlic cloves, crushed
1/4teaspoon ground pepper
1/2teaspoon salt
1/4teaspoon nutmeg
1teaspoon butter
2tablespoon olive oil
1medium red onion, finely chopped
Parsley, finely chopped (to taste)
For the béchamel:
6tablespoon butter
6tablespoon flour
1teaspoon salt
6cups warm milk
Ground pepper and nutmeg (to taste)
2eggs, beaten
2cups grated bread
1/2cup oil
Directions
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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.
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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.
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No nutrition information available for this recipe
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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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