Fish croquettes are very common in Chile; my grandmother was a fan. They are delicious, moist and flavorful.
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Chilean Fish Croquettes
for 10 fish croquettes
- 1 medium yellow onion, chopped into small cubes
- 1 pound of white fish (Tilapia, catfish, or hake work well or tuna the well-drained)
- 3 tablespoons of flour
- parsley, salt, pepper and merkén to taste
- 1 beaten egg
- breadcrumbs (or Panko)
- In a medium skillet heat one tablespoon of vegetable oil over medium-high heat. Add the onion and cook occasionally stirring until it begins to brown about 6 minutes.
- Pat the fish dry with paper towels. Season with salt and pepper.
- Lower the heat to medium and place the fish on top the onion, cover and cook 4-5 minutes until the fish is almost entirely cooked. Skip if using canned tuna.
- Transfer to a medium bowl and let cool slightly about 10 minutes. Crumble the fish with a fork and add the flour. Season with finely chopped parsley, salt, pepper, and merkén if desired. Mix well and form a small ball. If it is disassembled, add more flour of 1 teaspoon at a time. Form 10 croquettes with the mixture (use 1/4 cup for each one)
- Let them dry on butter paper about 10 minutes.
- Roll on the breadcrumbs, then roll on the beaten egg and again for the bread crumbs. Repeat with the 10 croquettes.
- Heat the oil in a medium pan, about 2″ deep, to 190C or 380F. Add 3-4 croquettes at a time with a skimmer, rotate them occasionally, they take about 2-3 minutes each. They are ready when they are evenly browned. I always make one croquette first and try it, if golden on the outside, but raw inside. Lower the flame and the temperature of the oil so that croquettes cook slower.
- Remove the croquettes to a plate covered with paper towel.
- Serve hot or at room temperature. Serve with tomato salad.