Log in o Sign up and enjoy ThermoRecetas

Fish croquettes

Fish croquettes with thermomix

You'll see what fish cakes richer. Remember the proportions of flour, milk and oil that I put because, if you follow them, even those of you who are not experts in croquettes are going to get them to be perfect.

With these ingredients, quite a few units come out, but you can keep the ones that are left over in the freezer, following the method that we discussed here. When you want to use them, you take them out and fry them directly, it's that easy!

Do you see that mine seem of two types? Well, the only difference is the batter: the dark ones have breadcrumbs and, the lighter ones, polenta (like the one I used for the amor polenta). With any of the batters they are very good although with the rarest, the polenta, they are much crunchier.

Fish croquettes

Equivalences with TM21

Thermomix equivalences

More information - Turkey nuggetsPolenta love


Discover other recipes of: Fishes, Recipes for Kids

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Estel said

    Hi, I just made the recipe. I have had a little problem. Although I strictly followed the instructions and the pasta was cold, it was extremely sticky and I couldn't mold it into an oval or circular shape ... A real disaster.
    I wanted to ask if you know of any alternative. Thank you.

    1.    Javier said

      Well, based on the amount of flour and milk in the recipe, I'd say it's the perfect amount for creamy croquettes. You may be used to using more flour so that molding them is easier, but the flavor would not be the same, since as you put more flour the flavor of the fish would be lost. I use xanthan gum or xanthan or xanthan gum in my restaurant. It is a thickener that does not modify the flavor and you will be able to roll much better and when you have them, they will remain creamy. Hope this can help you.

      1.    Ascen Jimenez said

        Thank you very much for your contribution, Javier.
        A hug!

  2.   Mari Carmen said

    What is polenta? Thanks

    1.    Ascen Jimenez said

      Hello Mari Carmen:
      Polenta is a typical food from northern Italy that is prepared by cooking cornmeal (be careful, crushed corn, which has nothing to do with cornstarch).
      If you want to prepare it, you can find this flour in many supermarkets, even in Día.
      It is ideal for winter days 🙂
      A hug!