How to make fish croquettes
This week I learned how to make homemade fish croquettes . I had always liked it, but I did not know how it was prepared, until my mother came and gave me a master class.
It turns out that making fish croquettes is too easy. So easy that I feel ashamed not to know it before. It does not matter, it's not the worst thing that has happened to me. There are other recipes that I do not know how to do, but I will never tell them not to be publicly humiliated.
The recipe for fish croquettes that I learned, and which I share here, is the classic one, made with béchamel sauce and shredded fish. .
Recipe for fish croquettes
You need 2 things:
- Béchamel sauce
- Pre-cooked fish
Ingredients for the fish:
- Fish (calculate one fillet per person)
For fish you can use any of the targets (in this recipe). Ideally, take advantage of the fish cooked the previous day, simply crumble well and reserve it in a large container.
If you do not have cooked fish, boil it in water for 5 minutes, wait for it to cool and crumble it .
Ingredients for the bechamel sauce:
- 2 tablespoons of butter
- 2 tablespoons wheat flour
- ¾ cup of milk (you may need more)
- Salt
Mix butter with wheat flour in a skillet over medium heat. This mix is called roux (and you can read about it here). When a paste forms, begin to add milk until it takes a thick consistency, similar to a cream. Add salt and pepper. You can adjust the thickness of this sauce by adding more milk or flour.
If you prefer you can read my post about how to prepare bechamel sauce:
- Easy béchamel sauce
Once the sauce is ready, proceed to make the stuffing of the croquettes:
Mix the béchamel in the bowl with the fish previously crumbled. Stir well until you get a uniform dough, again, here you can make it thicker by adding more fish or flour. Since you're going to make croquettes, you need to be compact. Add pepper and more salt if necessary. Let it rest for a while in the fridge.
When you're ready to make the croquettes, follow these steps:
Put some wheat flour on a plate. In another dish (deep) a beaten egg, and in a third plate put breadcrumbs.
Take approximately one heaped tablespoon of the stuffing of the croquettes, make the shape you want, the classic are elongated fingers or round balls. When it has the desired shape, pass it through the wheat flour, it should be well covered on all sides.Ideal for a cover.Add salt and pepper. Cool it for a while in the fridge.
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