Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Seafood Croquettes

StarStarStarStarHalf star

Your rating

Recipe

 
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 tablespoons butter, unsalted
Camera
½ small onions
finely minced
Camera
½ each celery stalks
finely diced
Camera
3 tablespoons all-purpose flour
Camera
cup milk
Camera
¼ teaspoon nutmeg
ground
Camera
1 x bread crumbs
* Camera
1 pound fish
and/or shellfish, cooked
Camera
1 tablespoon parsley leaves
finely chopped
Camera
1 tablespoon chives
chopped
Camera
1 teaspoon salt
or as desired
Camera
¼ teaspoon cayenne pepper
as desired
Camera
1 x vegetable oil
flavorless
* Camera

Ingredients

Amount Measure Ingredient Features
45 ml butter, unsalted
Camera
0.5 small onions
finely minced
Camera
0.5 each celery stalks
finely diced
Camera
45 ml all-purpose flour
Camera
79 ml milk
Camera
1.3 ml nutmeg
ground
Camera
1 x bread crumbs
* Camera
453.6 g fish
and/or shellfish, cooked
Camera
15 ml parsley leaves
finely chopped
Camera
15 ml chives
chopped
Camera
5 ml salt
or as desired
Camera
1.3 ml cayenne pepper
as desired
Camera
1 x vegetable oil
flavorless
* Camera

Directions

Melt the butter in a small skillet over medium heat.

Add the onion and celery and cook, stirring occasionally, 5 minutes or until soft.

Add the flour, stirring to form a paste.

Add the milk and nutmeg and cook another minute or so until mixture thickens.

Meanwhile, place bread crumbs on a plate.

Scrape the mixture into a mixing bowl and add the fish, parsley, chives, salt and pepper.

Using 2 forks, mash the fish into the mixture.

Drop tablespoon dollops of the mixture into the bread crumbs.

Roll each dollop in bread crumbs, then between the palms of your hands to form balls.

Set croquettes aside on a plate while making the rest.

Fill a medium-sized cast iron or other heavy skillet with a 1½-inch depth of oil and place over medium heat on the stove.

Heat the oil to frying temperature--350 degrees F.

When the oil is hot enough for frying, a droplet of water will dance across the surface of the hot oil and evaporate.

Drop croquettes carefully into the hot oil.

Fry croquettes, in batches if necessary, without crowding the skillet, until golden brown, about 3 minutes.

Using a slotted spoon, remove croquettes from the oil as they are done and drain on paper towels.

Place a linen napkin on a platter and arrange the croquettes in a pile.

Serve immediately and accompany with tomato mayonnaise.

To freeze the mixture: Place croquettes on a lightly oiled cookie sheet and place in the freezer.

When the croquettes are frozen, transfer them to airtight plastic bags or a lidded freezer container.

Cook frozen uncooked croquettes directly from the freezer, increasing cooking time to 5 minutes.

To freeze cooke croquettes: Cool cooked croquettes to room temperature, uncovered.

Place in an airtight plastic freezer bag or lidded container.

Label and place in freezer for up to 3 months.

To cook frozen cooked croquettes, place on a cookie sheet and place in preheated 375℉ (190℃) F oven for 20 minutes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 24341% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 754mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 56g
Vitamin A 11% Vitamin C 4%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe