Fish Croquettes

Name: Fish Croquettes (Croquetas de Pescado)
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup (½ stick) unsalted butter; ½ cup soy sauce; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 2 cups cracker meal or dried fine bread crumbs; 2 large eggs, lightly beaten; 1 cup whole milk; ½ cup all-purpose flour, plus more for dusting; Flat-leaf parsley, for garnish; 2 lemons, cut in wedges, for serving; 2 cups cracker meal or dried fine bread crumbs; 2 tablespoons canola oil, plus more for panfrying; 2 pounds scrod, hake, or cod, chopped; 1 medium white onion, diced; 1 carrot, diced; 2 pounds scrod, hake, or cod, chopped; 2 pounds scrod, hake, or cod, chopped; 1 green bell pepper, cored and diced; 1 tablespoon freshly grated ginger; 1 celery stalk, diced; 1 red bell pepper, cored and diced

Croquetas de Pescado

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Originally from Spain, now eaten all over Cuba, this dish is a great example of using leftover fish scraps to create something that can be enjoyed at all times of the day.

Ingredients

2 tablespoons canola oil, plus more for panfrying
2 pounds scrod, hake, or cod, chopped

Americas
Europe
Cuba
Spain
United States
Fish course
Snack
Pescatarian
Street Food
Mediterranean

Method

Heat 2 tablespoons of oil in a large skillet over a medium flame. Add the fish, onion, carrot, celery, peppers, and ginger; cook for 5 minutes, until soft. Season with the salt and pepper, add the soy sauce, and stir to evaporate. Remove from the heat and let cool for 5 minutes, then transfer to a f