Put the fish in a large thick-based pan, pour in the milk and add salt to taste. Bring to a boil, lower the heat and cook, covered, for 8 to 10 minutes or until the fish is broken y pricking it with a fork. Take it out of the pan. Pour the milk in a container and set aside. Crumble the fish, discarding skin and bones.
Heat the butter in a saucepan and fry the flour over low heat, stirring, 1 minute or until golden brown. Take the saucepan off the heat and slowly add the milk, stirring to avoid lumps. Put the saucepan over low heat and, stirring, let the béchamel boil until it thickens.
Take the saucepan off the heat, add the fish and mix well. Add the capers, paprika, garlic, lemon and parsley as well as the salt and pepper. Spread the paste on a plate and let cool: cover and leave in the refrigerator 2 or 3 hours or overnight.
Beat the egg in a plate and in another mix the breadcrumbs with the sesame seeds. Make 12 croquettes with the pasta, passing them through the egg and then the breadcrumbs. Leave them in the fridge for 1 hour.
Heat the olive oil in a fryer, or a pan, and fry the croquettes, in batches, until golden brown. Let them drain on paper towels. Serve them hot, garnished with parsley and lemon wedges.
Ingredients
Directions
Put the fish in a large thick-based pan, pour in the milk and add salt to taste. Bring to a boil, lower the heat and cook, covered, for 8 to 10 minutes or until the fish is broken y pricking it with a fork. Take it out of the pan. Pour the milk in a container and set aside. Crumble the fish, discarding skin and bones.
Heat the butter in a saucepan and fry the flour over low heat, stirring, 1 minute or until golden brown. Take the saucepan off the heat and slowly add the milk, stirring to avoid lumps. Put the saucepan over low heat and, stirring, let the béchamel boil until it thickens.
Take the saucepan off the heat, add the fish and mix well. Add the capers, paprika, garlic, lemon and parsley as well as the salt and pepper. Spread the paste on a plate and let cool: cover and leave in the refrigerator 2 or 3 hours or overnight.
Beat the egg in a plate and in another mix the breadcrumbs with the sesame seeds. Make 12 croquettes with the pasta, passing them through the egg and then the breadcrumbs. Leave them in the fridge for 1 hour.
Heat the olive oil in a fryer, or a pan, and fry the croquettes, in batches, until golden brown. Let them drain on paper towels. Serve them hot, garnished with parsley and lemon wedges.
