Smoked milkfish croquettes are tasty bites that make great appetizers when you are in the mood for tapas. They are perfect for parties and cocktails too.
I like the smoky taste of the fish. The saltiness goes well with the creaminess of the potatoes. If you cannot find milkfish, feel free to use any type of smoked fish available in the market.
Always remember to coat the croquettes in egg and breadcrumbs twice, so that the outside remains crunchy. Freezing it prior to frying also helps retain its shape.
1 cup smoked milkfish, deboned and flaked
3 cloves garlic, finely chopped
10 pieces of baby potatoes, boiled, peeled and mashed
1/4 teaspoon oil
3/4 cup milk
2 tablespoons butter
2 tablespoons chopped green onion
2 pieces eggs
Salt and ground black pepper to taste
Place the potatoes in a large pot with water. Make sure that the potatoes are submerged. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 10 minutes or until the potatoes are soft. Drain the potatoes and let them cool. Peel them and then mash. Set aside.
Heat the oil in a medium sized frying pan over medium heat. SautÃ© the garlic for 1 minute or until it becomes fragrant. Add the fish and stir-fry it for another 3 minutes or until heated through. Season it with salt and pepper. Pour in the milk and add the mashed potatoes. Cook it for 5 minutes or until it is dry. Fold in the butter and green onions. Mix well.
Shape the fish and potato mixture into small oval croquettes. Refrigerate for 15-30 minutes. After, dip a croquette in egg and then roll it in bread crumbs. Dip the croquette in the egg once again and then coat it with breadcrumbs. Repeat this for the remaining oval croquettes.
Deep fry the fish croquettes in a large frying pan or deep fryer for 4-6 minutes until they float and they are golden brown. With a slotted spoon, remove the cooked croquettes and place them on a plate lined with paper towels or in a colander to drain the excess oil. Serve immediately.
Photo Courtesy Of: Â Â star5112