Read it in 3 min
A delicious recipe prepared with the best ingredients.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Place the water, bay leaf
Place the water, bay leaf, half of the green onion, salt, and pepper in a pot. Bring to a boil, add the fish, and cook for about 6 to 8 minutes. Remove the fish, let it cool, shred it, and set aside.
For the bechamel sauce:
For the bechamel sauce: Melt the butter in a saucepan over medium heat, add the HARINA DE MAIZ BLANCO PRECOCIDA P.A.N., and stir until a smooth mixture forms without lumps. Then, gradually add the milk while whisking continuously until the mixture thickens. Let it cook for about 2 minutes, season with salt, pepper, and nutmeg. Remove from heat and let cool.
In a bowl, mix
In a bowl, mix the shredded fish with the bechamel sauce, the remaining green onion, and parsley. Cover the mixture and refrigerate for about 1 or 2 hours so that it becomes firm and can be handled easily.
For breading and assembling:
For breading and assembling: In a deep dish, beat the eggs and season with salt and pepper to taste.
Heat the frying oil
Heat the frying oil in a skillet or pot.
Form small balls or
Form small balls or croquettes of the desired size, coat them with HARINA DE MAIZ BLANCO PRECOCIDA P.A.N., then dip them in the beaten egg, and finally coat with the crushed corn cereal.
Fry until golden brown,
Fry until golden brown, remove from the oil, and let rest on paper towels.
Serve with the sauce
Serve with the sauce of your choice.
Frequently Asked Questions about this recipe
¿Se puede guardar la masa?
Sí, puedes refrigerarla cubierta en un recipiente hermético por hasta 2 días.
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