Fish Croquettes Recipe, Shallow Fried Fish Croquettes

Fish Croquettes recipe, Shallow Fried Fish Croquettes.

Shallow fried Bechamel Fish croquettes / fish cutlets recipe that’s crunchy and creamy adapted from Julia Child’s Mastering the art of french cooking. Perfect appetizer for all occasions.

If you like fried fish like me, you are in the right place. I adapted this recipe based on the classic croquettes recipe from Julia Child’s Mastering the art of french cooking. Everyone in my family and friends love this recipe and I have made it countless number of times. The addition of white sauce (bechamel) gives it a nice rich creamy interior that’s velvety smooth. The advantage of bechamel is its creamy richness over other binders like potato or corn flour which can make the cutlet pretty dry and dense.

Come with me, lets make some awesome fish croquettes.

First pan fry or steam any fish fillet and shred it into small pieces. Keep aside. Add a tablespoon of oil to a pan and add in a teaspoon of dried Italian herb mixture. (Any store bought kind will do. Mine had oregano,thyme,dried garlic and basil). I learned a great tip from Chef Suvir Saran. He once told that waking up the spices and herbs in oil is the best method to bring them alive. Its the greatest indian technique of tempering spices called the tadka that not only works wonders on Indian cooking but to any cooking. It works every single time. I do it for all my cooking. Not just Indian. OK. Back to the pan. Add in the chopped onions,salt and fry till slightly brown. Once the onions are slightly brown, add in the spring onions (scallions), minced green chillies (if using) and saute briefly until the spring onions wilt. Add it to the bowl along with the cooked shredded fish. Set aside. Place 1/4 cup of flour in the same pan and gradually blend in 3/4 cup of milk with a whisk. Stir this mixture over low flame until mixture begins to lump. Remove from heat and vigorously blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture. Add in a teaspoon of pepper flakes and mix well to combine. Add up to 1 cup of fresh bread crumbs (just pulse bread slices in a food processor until fine) and mix well to combine. Refrigerate the mixture at this stage for at-least 30 minutes. Make cutlets and dredge them with bread crumbs and shape into patties with fingers. Pat crumbs evenly on entire surface. Refrigerate the patties for 15 minutes (up to a day) before frying. If you wont be using the patties immediately, you can freeze them at this stage and use it for later use. Just thaw them and proceed. Add a table spoon of oil to a pan and set on to medium flame. Add in the patties and fry for a minute on each side. Drain on paper towels. Serve hot.

Main Ingredients

• 250 grams Fish fillet (Like Basa,Tilapia)
• 1 tablespoon Olive oil
• 1 teaspoon Italian herb mixture (any store bought variety)
• 1 medium red onion, chopped fine
• 3 tablespoons chopped spring onion (scallions)
• 1 teaspoon minced green chilli (optional)
• 1 teaspoon salt
• 1 teaspoon pepper flakes
• 1 cup fresh bread crumbs

For the bechamel

• 1/4 cup All purpose flour
• 3/4 cup whole milk
• 1 egg yolk

Other ingredients

• 1/2 cup Bread crumbs for dredging
• 1/4 cup Oil for shallow frying

1. Pan fry or steam the fish fillet and shred it into small pieces. Keep aside.
2. Add Olive oil (sunflower, canola will work too) to a pan and add in a teaspoon of dried Italian herb mixture. Add in the chopped onions, salt and fry till slightly brown.
3. Once the onions are nice and brown, add in the spring onions (scallions), minced green chillies (if using) and saute briefly until the spring onions wilt. Add it to the bowl along with the shredded fish. Set aside.
4. Place 1/4 cup of flour in the same pan and gradually blend in 3/4 cup of milk with a whisk. Stir this mixture over low flame until mixture begins to lump.
5. Remove from heat and vigorously blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture.
6. Add in a teaspoon of pepper flakes and mix well to combine.
7. Add up to 1 cup of fresh bread crumbs (just pulse bread slices in a food processor until fine) and mix well to combine. Refrigerate the mixture at this stage for at-least 30 minutes.
8. Make cutlets and dredge them with bread crumbs and shape into a round with fingers. Pat crumbs evenly on entire surface.
9. Refrigerate the patties for 15 minutes (up to a day) before frying.
10. Add a table spoon of oil to a pan and set on to medium flame. Add in the patties and fry for a minute on each side. Drain on paper towels. Serve hot.

• Author: kannamma @kannammacooks.com
• Prep Time: 1 hour
• Cook Time: 45 mins
• Category: Appetizer
• Cuisine: French

Main Ingredients

• 250 grams Fish fillet (Like Basa,Tilapia)
• 1 tablespoon Olive oil
• 1 teaspoon Italian herb mixture (any store bought variety)
• 1 medium red onion, chopped fine
• 3 tablespoons chopped spring onion (scallions)
• 1 teaspoon minced green chilli (optional)
• 1 teaspoon salt
• 1 teaspoon pepper flakes
• 1 cup fresh bread crumbs

For the bechamel

• 1/4 cup All purpose flour
• 3/4 cup whole milk
• 1 egg yolk

Other ingredients

• 1/2 cup Bread crumbs for dredging
• 1/4 cup Oil for shallow frying

1. Pan fry or steam the fish fillet and shred it into small pieces. Keep aside.
2. Add Olive oil (sunflower, canola will work too) to a pan and add in a teaspoon of dried Italian herb mixture. Add in the chopped onions, salt and fry till slightly brown.
3. Once the onions are nice and brown, add in the spring onions (scallions), minced green chillies (if using) and saute briefly until the spring onions wilt. Add it to the bowl along with the shredded fish. Set aside.
4. Place 1/4 cup of flour in the same pan and gradually blend in 3/4 cup of milk with a whisk. Stir this mixture over low flame until mixture begins to lump.
5. Remove from heat and vigorously blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture.
6. Add in a teaspoon of pepper flakes and mix well to combine.
7. Add up to 1 cup of fresh bread crumbs (just pulse bread slices in a food processor until fine) and mix well to combine. Refrigerate the mixture at this stage for at-least 30 minutes.
8. Make cutlets and dredge them with bread crumbs and shape into a round with fingers. Pat crumbs evenly on entire surface.
9. Refrigerate the patties for 15 minutes (up to a day) before frying.
10. Add a table spoon of oil to a pan and set on to medium flame. Add in the patties and fry for a minute on each side. Drain on paper towels. Serve hot.

• Author: kannamma @kannammacooks.com
• Prep Time: 1 hour
• Cook Time: 45 mins
• Category: Appetizer
• Cuisine: French

Find it online : https://www.kannammacooks.com/fish-croquettes-cutlets-recipe-with-bechamel/

Crème Fraîche, How to Make Homemade Crème Fraîche.

Easy recipe for making homemade creme fraiche using Amul Cream. Easy Creme fraiche recipe. Home made smooth and creamy French cream.

I do not get Crème fraîche in Bangalore, India. So I have to make it from scratch like I do many other things. But making Crème fraîche from scratch is one of the easiest things to do. Crème fraîche is fancy, hip, oh so french cream but there isn’t anything that’s complicated in it. Its nothing but cultured cream. yeah we broke the secret. Crème fraîche is pronounced as ‘Krem freshh’. crème fraîche is used in dips and sauces, in baking (I use it a lot), or as a nice topping for fruit desserts, soups etc… The advantage of crème fraîche is that it will not curdle over high heat or separate when mixed with vinegar or lemon juice. Now, lets make some creamy dreamy Crème fraîche.

This recipe roughly makes about a cup of crème fraîche. You need 2 basic ingredients – cream and yogurt. Here we go 1 cup heavy cream (pasteurized, not ultra pasteurized). I used Amul cream as that’s what we get here. Amul is a low fat cream but that’s OK. starter culture – A tablespoon of plain yogurt. Heat the cream in a pan until tepid, luke warm. Remove off heat and transfer to a clean jar. Add in the yogurt and stir well. Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours. If the place where you live is cold, leave the jar inside the oven with the pilot on. After 8 hours the cream would have thickened. Store it in the refrigerator for up to a week.

• 1 cup heavy cream (pasteurized, not ultra pasteurized).
• 1 tablespoon of plain yogurt.

1. Heat the cream in a pan until tepid, luke warm.
2. Remove off heat and transfer to a clean jar. Add in the yogurt and stir well.
3. Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours.
4. After 8 hours the cream would have thickened.
5. Store it in the refrigerator for up to a week.

• Author: kannamma @kannammacooks.com
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Basics
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 208
• Sugar: 0g
• Sodium: 24mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 82mg