Fish Croquettes

DifficultyIntermediate
Yields1 Serving
Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins
 350 g white fish fillets, such as cod or monkfish, for example
 300 ml milk
 salt and pepper
 60 g butter
 60 g flour
 4 tbsp chopped capers
 1 tsp paprika
 1 garlic clove, mashed
 1 tsp lemon juice
 3 tbsp chopped parsley and springs to garnish
 1 beaten egg
 60 g white breadcrumbs
 1 tbsp sesame seeds
 olive oil for frying
 lemon wedges, to garnish
1

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.

2

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.

3

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.

4

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.

5

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.

Category

Ingredients

 350 g white fish fillets, such as cod or monkfish, for example
 300 ml milk
 salt and pepper
 60 g butter
 60 g flour
 4 tbsp chopped capers
 1 tsp paprika
 1 garlic clove, mashed
 1 tsp lemon juice
 3 tbsp chopped parsley and springs to garnish
 1 beaten egg
 60 g white breadcrumbs
 1 tbsp sesame seeds
 olive oil for frying
 lemon wedges, to garnish

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

Fish Croquettes

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