Fish croquettes

Name: Fish croquettes - Zaraza H.
Ingredients: 600 g cod fish fillet 1 egg + 1 7 tablespoons breadcrumbs + 10 10 tablespoons flour salt pepper fish spices 150 g cheese

Fish - Fish croquettes by Zaraza H. - Recipia

Fish croquettes are made from cod fillets, breadcrumbs, eggs, and cheese. The fish is chopped in a blender, then mixed directly with the binding ingredients. Once formed, the croquettes are coated in flour, egg, and breadcrumbs, and fried in hot oil in small batches. They are served warm, with ketchup, mustard, or garlic sauce. I paired them with boiled potatoes, and the combination is simple and perfect for lunch or dinner. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the croquettes are fried until golden brown Servings: the number depends on the size of the croquettes Difficulty: easy Recipe type: fried fish croquettes Ingredients For the fish mixture 600 g cod fillet 1 egg 7 tablespoons breadcrumbs 150 g cheese salt pepper fish seasoning For coating and frying 10 tablespoons flour 1 egg 10 tablespoons breadcrumbs oil, enough to cover the croquettes in the pot Instructions 1. Thaw the cod fillet and let it drain well. It is important to remove as much water as possible before putting it in the blender; otherwise, the mixture may turn out too soft. 2. Place the drained fish in the blender along with salt, pepper, and fish seasoning. Blend for a few seconds, just enough to get a minced mixture. There is no need to turn the fish into a very fine paste. 3. Transfer the fish to a bowl. Add the 7 tablespoons of breadcrumbs, cheese, and one egg. Mix until the ingredients are well combined and you achieve a homogeneous mixture. 4. Take small portions of the mixture by hand. Shape each piece between your palms until it reaches the desired form. The croquettes can be round or slightly elongated, but it’s best to keep them similar in size for even browning. 5. Prepare the flour, beaten egg, and the 10 tablespoons of breadcrumbs separately. Coat each croquette in flour, then dip it in the egg, and finally coat it in breadcrumbs. This layer forms the crust that browns during frying. 6. In a pot, heat enough oil to cover the croquettes. Heat the oil over medium heat. Once hot, add 3-4 croquettes at a time. 7. Fry them until golden brown. Do not overcrowd the pot, as the croquettes need space to fry evenly and not stick together. 8. Remove the browned croquettes onto a paper towel to absorb excess oil. Continue in the same manner until you finish the mixture. 9. Serve the fish croquettes while they are still warm, with ketchup, mustard, or garlic sauce. They pair well with boiled potatoes. Why I make this recipe often This recipe is handy when I have cod fillets and want to turn them into an easy-to-serve dish. The mixture comes together quickly, and the croquettes can be made to the same size without much effort. The cheese adds a pleasant flavor, while the breadcrumbs help bind the mixture and form the crust. I also like that they can be served in various ways. With a side of boiled potatoes, they become a main dish, and with a sauce, they can be served as a warm appetizer or snack. Tips Drain the fish well after thawing. Frozen cod can release quite a bit of water, which alters the consistency of the mixture. If the fillet is very wet, forming the croquettes becomes more challenging. Blend the fish for just a few seconds. The mixture should be minced, not necessarily as fine as a cream. This way, the croquettes retain a more pleasant texture. Form small or medium croquettes. Pieces that are too large may brown on the outside before the inside is sufficiently warm. Fry 3-4 pieces at a time. If you add too many to the oil, the temperature can drop, and the crust will absorb more oil. Let the croquettes sit on a paper towel for a moment after frying. Do not cover them, as the steam can soften the crust. Substitutions Cod fillet is the main ingredient in the basic recipe, and there’s no need to add another type of fish. If you use a different fillet, keep in mind that the texture and water content may vary, and the mixture could have a slightly altered consistency. The cheese can be replaced with another type of cheese available, keeping the same quantity. It’s best to grate or crumble it before adding it to the mixture for even blending. Variations You can change the shape of the croquettes while keeping the same steps. Round ones are quick to shape, while slightly elongated ones are easier to turn in the oil. The amount of fish seasoning can be adjusted based on how intense you want the flavor to be. Salt and pepper are added to the fish mixture before forming the croquettes. For a more visible crust, each piece must go through flour, egg, and breadcrumbs without skipping any steps. In the basic recipe, this is the only crust used. Serving Ideas Fish croquettes are served with ketchup, mustard, or garlic sauce. For a simple meal, you can pair them with boiled potatoes, just like I did. They are also suitable as a warm appetizer, together with one of the mentioned sauces. If serving this way, make smaller croquettes for easy picking and eating. Frequently Asked Questions Can I use the fish immediately after thawing? Yes, but it must be allowed to drain well before being placed in the blender. Excess water makes the mixture softer and can hinder the formation of the croquettes. How many eggs are used in total? Two eggs are used. One egg goes into the fish mixture with breadcrumbs and cheese. The other is used for the coating, between the flour and breadcrumb layers. How much breadcrumbs is needed? 7 tablespoons of breadcrumbs are added to the mixture, and another 10 tablespoons are used for coating. The total amount from the ingredient list is therefore 17 tablespoons, divided between the two stages. At what heat are the croquettes fried? The oil is heated over medium heat, and then the croquettes are fried until golden brown. It is recommended to add only 3-4 pieces at a time to the pot. What can I serve with the croquettes? You can serve them with ketchup, mustard, or garlic sauce. The recipe suggests boiled potatoes as a side. Nutritional Values The values are estimated and refer to the entire amount of mixture, without an exact division per serving, as the number and size of the croquettes are not specified. The calculation may vary depending on the type of cheese, the amount of oil absorbed, and how much flour or breadcrumbs remains unused after coating. For the entire preparation, the estimate is approximately 2,600-3,000 kcal. Protein: approximately 190-210 g Carbohydrates: approximately 230-260 g Fats: approximately 85-110 g Per serving, the values change depending on how many croquettes you get and the number of servings. The oil used for frying is not entirely consumed, but some is absorbed into the crust. For this reason, the final value may differ from one preparation to another. Storage and Reheating Croquettes are best served freshly fried when the crust is golden, and the inside is warm. If leftovers remain, store them in a closed container in the refrigerator and consume them as soon as possible. When reheating, the crust will not have the same texture as immediately after frying. Heat only the amount you plan to serve and avoid keeping them for a long time after they have already been reheated. Serving with the chosen sauce and boiled potatoes can be done while the croquettes are still warm.

Fish croquettes

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