Fish croquettes

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A crunchy and delicious appetizer that will leave kids begging for more.

Total Time:1 hour
Preparation:20 minutes
Cook Time:45 minutes



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.

related topicPescados


Fish croquettes

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