Fish croquettes
12 servings
180 minutes
Fish croquettes are a refined dish of French cuisine that combines the tenderness of fish with the airy texture of classic béchamel sauce. The origins of this dish delve into traditional gastronomy, where it served as a sophisticated way to present simple ingredients. The crispy golden crust hides a soft and aromatic center rich in creamy flavor and light texture. These croquettes pair wonderfully with lemon juice, fresh green salads, or spicy sauces that enhance their flavor brightness. They are perfect as an appetizer for a festive table, an addition to the main course, or simply as a cozy treat in a home atmosphere.
1
Make béchamel sauce: heat sunflower oil in a saucepan, add butter, and when it melts, stir in flour with a wooden spatula. Gradually add milk while stirring constantly, and cook until the sauce thickens. Add salt and mix with crumbled fish, then place the mixture in a large flat dish and let it cool for at least 2 hours.
- Vegetable oil: to taste
- Butter: 20 g
- Wheat flour: 2 tablespoons
- Milk: 380 ml
- Salt: to taste
- Hake: 200 g
2
Use two tablespoons to divide the mass into equal parts and form fairly neat croquettes — it's enough if they at least resemble balls. Break an egg into a shallow bowl and beat it with a fork, while pouring the breadcrumbs into another bowl. Heat vegetable oil in a deep and wide pot to 180–190 degrees.
- Chicken egg: 1 piece
- White bread: 100 g
- Vegetable oil: to taste
3
Coat each croquette in breadcrumbs, then in egg, and then again in breadcrumbs. Then send them to the heated oil — a few at a time, but ensuring they are not crowded in the pot, and cook until the crust is golden and crispy. Use a slotted spoon to remove the cooked croquettes from the pot and place them in a deep warmed pot (preferably with thick walls, like a roasting pan) to keep warm until all croquettes are ready. Serve immediately.
- White bread: 100 g
- Chicken egg: 1 piece
- Vegetable oil: to taste