2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes

 

At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













 

  Croquetas de Pescado
 
  • These crispy croquetas make a great appetizer or first course. The savory fish filling with a crunchy panko beading is perfect for dipping in our saffron aioli.
  • Any firm white fish works well. I like walleye and tilapia best but whitefish, snapper or cobia would work well. in Cuban cuisine thes are typically made with leftovers including ham or chicken.
  • My new favorite fish is Asian carp. It's moist, mild and a perfect texture for croquetas. Plus it's inexpensive and helps our environment.
  • Croquetas can be made a day in advance, refrigerated and cooked the next day.

Ingredients
  • 2 pounds firm fish, grouper, tilapia, halibut
  • 2 cups milk, heated
  • 1 cup sweet onion, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 1/2 cup flour
  • 1/4 cup parsley, finely chopped
  • 4 tablespoons butter
  • 1 tablespoon fresh garlic finely chopped
  • 1 tablespoon lime zest
  • 4 tablespoons extra virgin olive oil, divided, 2 tbls. and 2 tbls.
  • 3 teaspoons salt, divided, 2 tsp. for fish and 1 tsp. for the rest
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon Spanish smoked paprika, (hot or sweet)
  • 1 teaspoon black pepper
  • 2 to 3 large eggs
  • Breadcrumbs or panko crumbs
  • Canola oil for frying

Directions
  • Season fish with the 2 teaspoons of salt, oregano, cumin, and paprika. In large sauté pan, heat 2 tablespoons extra virgin olive oil and quickly sauté fish until golden and cooked through. Remove from pan. In same pan, heat the remaining 2 tablespoons extra virgin olive oil, sauté onions, peppers and garlic. Cook until tender. While veggies cook, flake fish into small pieces. When veggies are tender add to fish, along with the parsley and lime zest. Season with remaining 1 teaspoon salt and pepper. Rinse skillet, melt butter on low heat. Add flour. Cook until bubbly, whisk in the heated milk, add nutmeg. Gently fold in the fish mixture, keep on low medium heat as you stir to combine. The mixture will start coming away from the pan and come together. When this happens, remove from heat, put on large platter to cool. Refrigerate until cold.
  • When mixture is cooled prepare work surface. Beat eggs in a bowl, place breadcrumbs in a dish. Form croquetas by taking about 1 tablespoon, form into cylinder shape about 1 inch long. Roll in eggs and then breadcrumbs. When all are formed, heat canola oil, about 3 inches deep in large skillet. Brown croquetas, drain on paper towels and serve with saffron aïoli. Disfruta!
Dirk's Fish and Gourmet Shop © 2010