Cheesy Fish Croquettes Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1/2 lb White fish fillets | ||
| Milk | 1 Cup (16 tbs) | |
| Onion | 1 Small | |
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| 1 Hard-cooked egg | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the fish fillets in a large skillet with the milk.
Cover and cook over a moderate heat for about 10 minutes till fish is tender.
Lift fish out of milk.
Discard skin and any bones, then mash flesh.
Reserve fish and milk.
Peel and finely chop the onion.
Melt the butter in clean skillet and fry onion till transparent.
Add the flour and cook for 2 minutes, stirring.
Gradually stir in the reserved milk and bring to a boil.
Remove pan from the heat and add the reserved fish.
Shell and finely chop the hard-cooked egg and add to the sauce with the Parmesan and seasoning.
Spread the mixture thickly onto a plate, cover and chill till firm.
Divide the mixture into four and shape on a well floured board into round patties about 1/2 inch thick.
Heat oil in deep-fryer to 340° and fry the croquettes for 5 minutes till crisp and golden.
Drain on paper towels and serve hot.
Cover and cook over a moderate heat for about 10 minutes till fish is tender.
Lift fish out of milk.
Discard skin and any bones, then mash flesh.
Reserve fish and milk.
Peel and finely chop the onion.
Melt the butter in clean skillet and fry onion till transparent.
Add the flour and cook for 2 minutes, stirring.
Gradually stir in the reserved milk and bring to a boil.
Remove pan from the heat and add the reserved fish.
Shell and finely chop the hard-cooked egg and add to the sauce with the Parmesan and seasoning.
Spread the mixture thickly onto a plate, cover and chill till firm.
Divide the mixture into four and shape on a well floured board into round patties about 1/2 inch thick.
Heat oil in deep-fryer to 340° and fry the croquettes for 5 minutes till crisp and golden.
Drain on paper towels and serve hot.
Chef
