Recipe
Fish Croquettes
Cuban-style fish croquettes: creamy béchamel with fish stock, sautéed onion and garlic, breaded and fried until golden.
- Preparation1 h 15 min
- Cooking45 min
- Total time2 h
- ServingsAbout 20 croquettes
- DifficultyMedium
A delicious recipe that never fails. That said, pay attention when you set the plate on the table, because the croquettes fly off.
Ingredients
Check off the ingredients you have.
For the fish
For the béchamel
For breading and frying
Method
Fish
- Sauté the chopped onion and well-crushed garlic in a little oil.
- When the onion becomes translucent, add the flaked fish, parsley, pepper, and, if desired, the tomato purée.
- Stir well to integrate the ingredients and cook over low heat for about 5 minutes. It should be dry or have a very thick sauce. Set aside.
Béchamel
- In another pot, heat about 3 tablespoons of oil (or butter).
- Add the flour without stopping to stir.
- Incorporate the strained fish stock little by little, so that no bones or unpleasant bits fall into the mixture.
- Add the nutmeg and salt to your taste. Stir continuously so that the mixture does not stick to the bottom or sides of the pot.
- Add the fish you prepared and mix it well with the mixture.
- Keep over low heat until the mixture detaches from the sides of the pot. If necessary, add a little more oil.
Shaping and frying
- Let the mixture cool completely and shape the croquettes.
- Pass them through the beaten egg and then through the breadcrumbs.
- Fry them in very hot oil until golden.
