INGREDIENTS
- – Oil c/n.
- Stuffed:
- – Patí fish 300 g.
- – Olive oil.
- – Garlic 4 cloves.
- – Onion 2 models.
- – Sal.
- – Parsley.
- – Purple bell pepper 1 unit.
- For the white sauce:
- – Milk 500 cc.
- – Butter 100 g.
- – Flour 100 g.
- – Nutmeg.
- – Sal.
- – Pepper.
- Huevada:
- – Egg 4 models.
- – Sal.
- – Parsley.
- – Pepper.
- Breaded:
- – Bread crumbs.
- – Flour.
- Salsa:
- – Grated tomato 2 models.
- – Medium small grated onion.
- – Salt and pepper.
- – Cilantro.
- – Lemon juice.
- – Olive oil.
- – Salt and pepper.
Take pleasure in some scrumptious RIVER FISH CROQUETTES with this spectacular recipe!
PROCEDURE:
1. In a frying pan with olive, sauté the chopped garlic, onion and bell pepper, salt and add the diced fish. As soon as cooked, switch to a bowl and let cool.
2. For the white sauce, soften the butter, add the flour till thick. Add the milk little by little and stir till it thickens, breaking apart the lumps with a whisk. Boost.
3. Pour the white sauce over the fish and blend. Place within the fridge to chill.
4. Make balls, dip in flour, eggs and coat. Place within the fridge once more. Fry in very popular oil.
5. For the breading, beat the eggs with salt, pepper and parsley. Go the balls by means of flour, egg and breadcrumbs.
6. For the sauce, combine all of the substances.
