Homemade Fish Croquettes: The True Cuban Coastal Tradition
Learn how to achieve fish croquettes with a smooth interior and a crispy outer layer. This preparation uses a homemade concentrated broth, enhancing the seafood flavor and turning each piece into a true delicacy. Perfect for sharing, serving as an appetizer, or including in buffet-style tables.
🥘 Ingredients for Fish Croquettes
- 200 g fish meat (preferably from a grouper head)
- 200 g all-purpose wheat flour
- 1 medium onion, finely chopped
- 2 garlic cloves
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons salt
- 3 ½ ounces butter
- 3 cups hot fish broth
- 1 cup hot milk
- 1 tablespoon extra virgin olive oil
- Black pepper to taste
- A pinch of nutmeg
- 2 eggs
- Breadcrumbs for coating
- Vegetable oil for frying
For the broth:
- 1 fish head (ideally grouper)
- 1 whole onion
- 5 garlic cloves
- 1 bunch of parsley
- 2 teaspoons salt
- Enough water
👨🍳 Step-by-step preparation
1. Prepare the base broth
Cut the fish head into pieces, clean it, and place it in a pot with enough water to cover it. Add the whole onion, garlic, parsley, and salt. Cook over medium heat until it reaches a boil, then reduce the heat and simmer for about 35 minutes. Strain the liquid and set aside. Carefully remove the fish meat and reserve it.
2. Sauté the aromatics
In a large pan, heat the oil together with the butter until melted. Add the onion and cook until translucent, then incorporate the previously crushed garlic.
3. Incorporate the flour
Add the sifted flour and stir continuously so it cooks and develops a light golden color.
4. Build the creamy base
Combine the hot broth with the milk and gradually pour it into the mixture, stirring constantly to achieve a smooth, lump-free texture.
5. Add the fish
Add the fish meat, parsley, black pepper, and nutmeg. Continue stirring until a thick mixture forms and pulls away from the bottom of the pan.
6. Rest the mixture
Transfer the preparation to a deep container, cover it with plastic wrap in direct contact, and let it cool first at room temperature. Then refrigerate for several hours until firm.
7. Shape and coat
Beat the eggs with a pinch of salt. Form portions using a spoon, dip them in the beaten eggs, then coat with breadcrumbs, shaping as desired.
8. Final cooking
Fry in hot oil in small batches, turning them to achieve even browning. Remove and place on absorbent paper.
ℹ️ Additional information
- Yield: 40 medium units or 80 small ones
- Total time: 45 min preparation + 6 h resting + 1 h shaping + 35 min cooking
- Category: Croquettes and Fried Foods
- Cuisine: Cuban
✅ Useful tips
- A well-concentrated fish broth significantly enhances the final flavor.
- Avoid handling the mixture while hot to maintain the proper texture.
📌 Suggested tags
fish croquettes, Cuban recipes, homemade fried foods, traditional cuisine, appetizers, Cuban food
📣 Ready to try them?
Share your experience in the comments, spread this recipe, and keep exploring the blog to discover more Cuban cuisine ideas. Enjoy!
For the Spanish version, visit: Croquetas de Pescado Caseras: Sabor Profundo del Mar en Cada Bocado.
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