Fish Croquettes

The croquette is undisputedly of French origin and was reproduced in the first instance by the cooks of the Spanish aristocracy. Today it is made in all households, as well as in tapas bars and restaurants. I like fish croquettes best, but those made with poultry and ham come a close second. For this recipe, it is best if the béchamel sauce is light, made from half milk and half stock, and the croquettes are served straight from the pan.