This recipe is for Croquetas De Pescado which are small bread crumbed and fried food rolls

100 g butter
1/2 cup finely chopped onion
2 cloves garlic
3/4 cup flour
2 1/2 cups milk
1/2 t paprika
1/4 t fresh grated nutmeg
1 t dry parsley
olive oil
300g fish
salt and pepper to taste
Bread crumbs
Flour to coat
1 beaten egg

How to
If you’re using salt cod, simmer water for 5 minutes. Drain. Cool. Flake. The smoked fish, just chop or flake. Set aside.

Mince the onion and garlic. Sautee until soft in some oil. Add the butter in chunks. When melted. Sprinkle in the flour while mixing. It will turn into a paste fast. It’s okay. Cook for a few minutes. Brown if you have time.
Pour the milk in 1/2 cup at a time. Whisk until smooth. Turn up the heat a bit if your milk is cold. Add the spices. Whisk until it thickens. You’re looking for brownie batter consistency…. i.e. thicker than pancake batter but thinner than bread dough.

Add the fish. Mix. I poured it all into a bowl at this stage to quicken the cooling. Set aside. You can cover if you want. I’m not going to let it sit that long.

With two spoons, form egg shapes or rugby ball shapes. drop in flour to LIGHTLY coat. Drop in beaten egg and dredge in bread crumbs. Set aside. When you’re done cool the lot in the fridge until you’re ready to fry. I made my own breadcrumbs by toasting 3 slices of bread and quickly blitzing in a food processor. 3 slices was perfect.

Fry in some shallow oil on medium high. Don’t crowd the pan if you’ve left them in the fridge. The cold with lower the temperature of the oil. I did 4 at a time.

This article uses material from the Croquetas de pescado article on the Healthy Recipes wiki at Wikia and is licensed under the Creative Commons

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