Croquettes are small balls of meat, fish, vegetables or cereals, with or without filling. After molding, semi-finished products are breaded in ground breadcrumbs and then deep-fried in small portions. Croquettes look original, very appetizing, they turn out delicious and at the same time a decent portion is prepared relatively quickly. It is quite possible to recommend for a festive and everyday menu.
Fish croquettes are made from sea or river fish, the main thing is that it does not have an abundance of thin small bones. The recipe uses fresh tuna, you can use white or red fish available in your area: cod, hake, mackerel, blue whiting, natotenii, pollock.
Ingredients:
- Fresh fish – 700 g or 500 g fillet.
- Potatoes – 300 g.
- Onion – 1 head.
- Spices for fish – 1 tsp.
- Black ground pepper – 0.5 tsp.
- Salt – to taste.
- Vegetable oil – 0.5 tbsp.
- Hot pepper – 0.5 pcs. (optional).
- Breadcrumbs – 5-6 tbsp. l.
How to cook:
1. Boil potatoes: peel, cut coarsely and dip into boiled water. Don’t forget to salt to taste. Cook until cooked, drain the broth and let the potatoes cool slightly.
2. Cut the fish carcass without a head and entrails into three or four pieces. Cut the fillet in half. Cook for 15-20 minutes in water with the addition of salt (if desired, you can add peppercorns and parsley). Cool down. We take out all the bones from the pieces of fish.
3. Minced fish can be made in a blender or skip all the products through a meat grinder – choose a convenient option. Break the boiled fish into small pieces.
4. Add finely chopped onion. If we make minced meat in a meat grinder, cut the onion into four parts.
5. Cut the potatoes into medium pieces. For the option with a meat grinder, leave it as it is.
6. Add salt, spices for fish, pieces of hot pepper to the blender bowl.
7. Grind everything to a viscous homogeneous consistency. If desired, chopped dill or parsley can be added at this stage.
8. Lubricate hands with oil or moisten with water. We collect a teaspoon of minced fish, form small round blanks.
9. Pour the breadcrumbs into a deep bowl. Roll the croquettes on all sides.
10. In a cauldron or other suitable dish, heat up the oil. Then we reduce the fire, make it a little weaker than average. We lay out a portion of fish balls.
11. Fry on all sides until golden brown.
12. We shift the finished croquettes for a few minutes on a paper towel to remove excess fat. Cool slightly and serve with fresh vegetable salad, sauce or vegetable cuts.
Bon appetit!