After all these years we have made a lot of croquette recipes, and perhaps fish croquettes have always taken a backseat compared to croquettes we have made with meat.
Today we amend part of this error making these fish cakesin which we are going to use cod, but that you can substitute for the fish that you want because the recipe is very simple.
Can be fresh fish, frozen fish, fried fish, some fish stews that would go well inside the croquettes… The point is that these fish croquettes can be white fish, oily fish and they will be wonderful with this preparation.
The only secret that these recipes have is to lightly cook the fish that we are going to put inside our croquettes in the bechamel sauce. Simply with that trick we are going to get some easy fish croquettes and grandma in a matter of minutes.
Cook the cod in salted water at 80 degrees for 3-4 minutes. Make the roux over low heat with the flour and butter and cook 5 minutes over low heat stirring.
at once go heating the milk with the spices. Pour the milk into the roux and stir with a rod until it boils and thickens over medium high heat.
Introduce the crumbled cod. Cook over low heat for 20 minutes stirring every 5 minutes. Season with salt and remove to a buttered dish.
Film skin and chill 24 hours in the fridge. Form the croquettes by passing them through flour, egg and breadcrumbs. Reserve 30 minutes in the fridge before frying them.
Fry in olive oil at 180 degrees for 2-3 minutes and drain them on a rack
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with what to accompany the fish croquettes
We do not believe that fish croquettes need much advice on what to accompany them with. So we better tell you what you could do with these fish croquettes. Imagine some fish and hard-boiled egg croquettes, fish and vegetable croquettes, fish and prawn croquettesseafood croquettes, and from there all the fish you can think of: monkfish, horse mackerel, sardine, mackerel, hake, sole, sea bream, rooster… All the sea at your disposal.
In DAP | Cod croquettes: a traditional recipe, typical of Easter
In DAP | Cod fritters: traditional recipe with all the tricks to make them very tasty and crispy