Fish Croquettes

By the RecipeCafe Archives

Ingredients

• 2 cups (about 280 g) cold cooked flaked halibut or salmon
• 1 cup (240 ml) Thick White Sauce (béchamel)
• 1 Salt, to taste
• 1 Freshly ground black pepper, to taste
• 1 Fine dry breadcrumbs, for coating (amount as needed)
• 1 large egg, beaten (for egg wash)
• 1 Neutral oil or lard, for deep-frying
• 1 Fresh flat-leaf parsley, for garnish
• 1 Lemon juice, to taste (if using salmon)
• 1 1–2 tsp finely chopped fresh flat-leaf parsley (if using salmon)

Instructions

1. 1. Combine the 2 cups (about 280 g) flaked cooked fish with 1 cup (240 ml) Thick White Sauce. Season with salt and pepper. Spread the mixture onto a plate and refrigerate until firm, at least 1 hour or until cold to the touch and holding its shape when pressed.
2. 2. If using salmon, stir in a squeeze of lemon juice and 1–2 tsp finely chopped parsley before spreading to cool.
3. 3. Divide the chilled mixture into equal portions (about 2 tbsp each) and shape each into a cylinder or cork shape roughly 2½ inches (6 cm) long.
4. 4. Bread each croquette using the standard bound breading procedure: coat in fine dry breadcrumbs, dip in beaten egg, then coat again in breadcrumbs. Set on a wire rack for 5 minutes to allow the coating to set.
5. 5. Pour neutral oil or lard into a deep, heavy saucepan to a depth of at least 3 inches (7.5 cm). Heat to 375°F (190°C), measured with a frying thermometer.
6. 6. Working in small batches to avoid crowding, lower the croquettes gently into the hot fat. Fry for 2–3 minutes, turning once, until deep golden brown on all sides and an instant-read thermometer inserted in the center reads 165°F (74°C). The coating will be crisp and uniformly amber.
7. 7. Remove with a slotted spoon or spider and drain on a rack set over a paper-towel-lined tray.
8. 8. Arrange on a warmed serving dish, garnish with fresh parsley, and serve immediately.