Croquetas de Pescado

Croquetas de Pescado – Chilean Fish Croquettes

Pane-Bistecca

These croquettes can be made with cooked leftover fish. Often, they are made with canned tuna, then you do not have to pre-cook the fish. And if you make the balls small, these croquettes are also suitable as finger food. They get incredibly crispy and good, and if you dip them in some homemade mayonnaise, they are incredibly delicious. However, I served them with the humitas this time and with roasted potatoes.

This recipe participates in the blog event Culinary World travel of Volkermampft which this month travels to Chile.

Prep time

20 min

Cooking time

30 min

Portions

Total time

50 min

Ingredients

250 g white Fish Fillets, I took Cod
1 Onion, chopped
1 tbsp Oil
3-4 tbsp Flour
Salt and Pepper
Paprika
½ Bunch Parsley, chopped
1 Egg, beaten
Breadcrumbs
Oil for frying

Instructions

Step 1

Season the fish on both sides. Heat 1 tablespoon of oil in a shallow pan and fry the onion until brown. Reduce the heat and place the fish on top of the onions. Put the lid on and simmer the fish over low heat until it is cooked through. Transfer to a bowl and let cool briefly.

Step 2

Then tear and chop the fish with a fork.

Step 3

Then knead the fish well with the spices, parsley, and flour. You might need to add more flour, the fish should be easy to form into balls or rolls. Leave to rest and dry for about 10 minutes.