Fish crocchette appetizer
A pescatarian-friendly Fish Crocchette Appetizer that takes about 45 minutes to make. Perfect for an appetizer or snack, it is made with cod fillet and served with bread crumbs. This recipe is a great source of protein and is rich in vitamins and minerals.
Ingredients
dry bread crumbs
8 servings
rapeseed oil
8 servings
white fish fillet
500 grams
free range eggs
2
flour
100 grams
garlic
1 clove
lemon peel
0.5
milk
244 ml
parmigiano reggiano
50 grams
parsley
1 bunch
new potatoes
400 grams
salt
8 servings
tuna in olive oil
150 grams
Method
- Begin to cook the fish and potatoes.Cook cod in a saucepan.Boil the potatoes in their skins in a pot with the water or in the microwave in a container with two inches of water (for the cooking time in the microwave, read the instruction booklet)
- Let cool cod, eliminated any remaining bones. In a bowl add the mashed potatoes, the minced cod, the garlic cooked in the milk, tuna, drained, Parmesan, chopped parsley, salt , egg and the half lemon zest grated.
- Mix well the mixture , form into balls to the same size if possible.Coat in white flour, dip in beaten egg and into bread crumbs, fry in canola oil (325 degrees F) until golden , dry on paper towels.
Nutrition:
Carbs
27 g
Fat
21 g
Protein
26 g
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