- 250 grams of fish
- 200 grams of wheat flour
- 30 milliliters of oil
- 1 whole egg
- 100 grams of breadcrumbs or 100 additional grams of wheat flour
- Garlic, onion, bell pepper, salt, sugar, vinegar... everything to taste
- 250 milliliters of fish stock (can be made with any artificial concentrate if necessary)
A broth is made with the fish, and once it's ready, the meat and the liquid are separated and preserved. The fish is either flaked by hand or ground to make a stuffing.
Bring the broth to a boil in a pot. Once it is boiling, add the 200 grams of flour and stir with a wooden paddle until you achieve a homogeneous mixture. While stirring, the mixture should begin to pull away from the sides of the pot.
Add the 30 milliliters of oil and continue mixing until a dough is formed, then let it rest for about 20 minutes.
The fish is cooked separately, and the seasonings are gradually added. Once it is ready, the fish is added to the pot where the fresh, rested dough is located.
It is kneaded to form a large ball. Once fresh, the ball is shaped into croquettes. These are then dipped in a mixture of beaten egg and breadcrumbs or flour, and fried.
Croquettes are one of the most versatile dishes, as they can be made from almost anything. They are also quite economical because you can do without meat products and prepare them using artificial concentrates for the base broths, then follow the remaining steps of the recipe.
This is an ideal recipe for Cubans living in times of scarcity.
Whether at breakfast, snack time, lunch, or for birthday parties, this dish is one of the most common in Cuba. Enjoy your meal!