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Fish croquettes with balsamic whole cane sugar sauce
El sabor del mar con una exquisita salsa agridulce. The taste of the sea with an exquisite sweet and sour sauce.
    Servings Prep Time
    8 people 30 minutes
    Servings Prep Time
    8 people 30 minutes
    Fish croquettes with balsamic whole cane sugar sauce
    El sabor del mar con una exquisita salsa agridulce. The taste of the sea with an exquisite sweet and sour sauce.
      Servings Prep Time
      8 people 30 minutes
      Servings Prep Time
      8 people 30 minutes
      Ingredients
      • 200 gr fish cooked and shedded
      • 500 ml milk
      • 80 gr wheat flour
      • 1 tsp(s) butter
      • vegetable oil
      • salt and pepper to taste
      • 500 gr bread crumbs
      • 2 eggs beaten
      Servings: people
      Instructions
      1. Put in a pan the oil and butter. When the butter is melted, add the wheat flour and leave it over heat for a few minutes without letting it brown.
      2. Add the milk by bits, add salt and pepper to taste and mix constantly.
      3. When the mixture is thick, remove from heat and add the shredded fish.
      4. Mix well, cover and let it sit.
      5. Add into individual plates the bread crumbs and beaten eggs.
      6. Cuando el relleno de las croquetas este frío, forma bolitas y pásalas por Once the filling is cold, form small balls, cover with the bread crumbs, dunk them in the egg and cove with bread crumbs again.
      7. Fry the croquettes in abundant oil so they won't open.
      8. Serve and bathe with the balsamic whole cane sugar sauce.
      Recipe Notes

      View the balsamic whole cane sugar sauce.