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Fish Croquettes

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  • Prep 45 min
  • Total 60 min
  • Ingredients 17
  • Servings 12
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There are so many memories attached to this dish. This was one of my mother's favorite recipes, and the one I associate most with my childhood. Now, I think it’s a delicious way to prepare fish. If you made fish the day before as a main dish, this recipe is a great solution for leftovers. I’m sharing it with you, and I hope you enjoy it as much as I do since they are really delicious, plus a great way to make the little ones eat fish too.
by Greyza Baptista
Updated Sep 14, 2015
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Ingredients

  • 3 fish fillets (whatever kind you like, however, you could go with grouper or hake)
  • 3 garlic cloves, crushed
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon butter
  • 2 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • Parsley, finely chopped (to taste)

For the béchamel:

  • 6 tablespoon butter
  • 6 tablespoon flour
  • 1 teaspoon salt
  • 6 cups warm milk
  • Ground pepper and nutmeg (to taste)
  • 2 eggs, beaten
  • 2 cups grated bread
  • 1/2 cup oil

Directions

  •  
    1
    Clean the fillets and verify they don't have bones. Season with garlic, pepper, salt and nutmeg.
  •  
    2
    In saucepan over medium heat, stir-fry the fish in 1 teaspoon butter and 2 tablespoons olive oil. Add the chopped onion and parsley. Remove from the stove and let cool. Once cool, shred the fish meat.
  •  
    3
    Melt butter in a pot over low heat. Add the flour and salt. Stir constantly until it thickens, about 3 to 4 minutes. Add the warm milk while beating the mix continuously with a wire whisk. Add the pepper and nutmeg, and continue to cook until it becomes creamy.
  •  
    4
    Mix the béchamel and shredded fish in a tray and place it in the freezer for 30 minutes.
  •  
    5
    With a spoon, take a bit of the thick mix and form the croquettes with your hand. The appearance I leave up to you, they can be made in cylinder or round shapes.
  •  
    6
    Wet each croquette with the beaten egg and then cover completely with breadcrumbs.
  •  
    7
    Fry in a saucepan on medium heat until they are golden brown on both sides.
  •  
    8
    Drain the excess oil in a paper towel. Serve.

Expert Tips

  • tip 1
    The mix can be prepared the day before and stored in the refrigerator.
  • tip 2
    These croquettes can be accompanied with tartar sauce, lemon juice, salads, rice and vegetables.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are so many memories attached to this dish. This was one of my mother's favorite recipes, and the one I associate most with my childhood. Now, I think it’s a delicious way to prepare fish. If you made fish the day before as a main dish, this recipe is a great solution for leftovers. I’m sharing it with you, and I hope you enjoy it as much as I do since they are really delicious, plus a great way to make the little ones eat fish too.
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