Croquetas de Pescado Chilean Fish Croquettes

Versión en español

Croquetas de Pescado, or Chilean Fish Croquettes, are ubiquitous in Chile; my grandmother was a fan.  They are delicious, moist, and flavorful.

You may also be interested in the recipe: Fried Smelts.

Croquetas de Pescado Chilean Fish Croquettes

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• Author: Pilar Hernandez
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 10 croquettes
• Category: Fish
• Method: fry
• Cuisine: Chilean

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Description

A great way to use any leftover cooked fish.

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Ingredients

Units USM

• 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)

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Instructions

1. Heat one tablespoon of vegetable oil over medium-high heat in a medium skillet. Add the onion and cook until it begins to brown, about 6 minutes.
2. Pat the fish dry with paper towels. Season with salt and pepper.
3. Lower the heat to medium and place the fish on top of the onion, cover and cook for 4-5 minutes until the fish is almost entirely cooked. Skip if using canned tuna.
4. Transfer to a medium bowl and let cool slightly for 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 doesn't hold, add more flour, one teaspoon at a time—form 10 croquettes with the mixture (use ¼ cup for each one).
   
5. Let them dry on butter paper for about 10 minutes.
6. Roll on the breadcrumbs, then roll on the beaten egg and again for the breadcrumbs. Repeat with the ten croquettes.
7. Heat the oil in a medium pan, about 2″ deep, to 190C or 380F. Add 3-4 croquettes at a time with a skimmer, and 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.
8. Remove the croquettes to a plate covered with a paper towel.
9. Serve hot or at room temperature. Serve with tomato salad.
   

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