6 cups water1kg of fillet of esmedral, grouper or sea bassherbs to smell to taste1 onion cut into scantlings3 cloves garlic, peeledsalt to taste
WHITE SAUCE:160g butter6 onion chops finely chopped1 cup of flour3 1/2 cups hot milk1 1/2 cups hot fish calsosalt, pepper and nutmeg to taste
CROQUETTES:4 cups corn oil4 eggs beaten3 cups of crushed bread
SIDES:2 cups of catsup8 lemons split in half
In a saucepan heat the water and cook the fish for 12 to 15 minutes along with the herbs of odor, onion, garlic and salt. Let it cool and crumble.
In a hot pot, put the butter, stir in the onion and add the flour; stir constantly until lightly browned. Remove from the fire, pour the milk and the broth and mix with a whisk to prevent lumps from forming; Season with salt, pepper and nutmeg. Cook over low heat until thick. Brew the fish, stir and let cool.
Make the fish croquettes by taking a spoon and forming them, dip them into the beaten egg and stir them with the crushed bread. Refrigerate for 3 hours so they do not open on cooking. in a hot pot the oil; cook the croquettes with the hot oil and lower the temperature to medium heat, flipping them during the cooking. remove and drain on absorbent paper.
Transfer the croquettes to a platter and serve them with the catsup sauce and the lemons. Accompaniments with salad or paper chips cut into the mandolin and fried.
A crunchy and delicious appetizer that will leave kids begging for more.