#FF means Fish Fridays.
Because of religious traditions, eating fish on Fridays is a bastion of Cuban households. A typical appetizer – the ham croquettes – were adapted to a delicious fish version that can be enjoyed as an appetizer and is generally followed by the main course of crisp-skinned roasted fish.
4 cans of Conchita White Tuna in Tomato
2 tablespoons salted butter
¼ cup minced onion
1 clove garlic, finely chopped
¼ cup all-purpose flour
1 cup milk, scalded
3 teaspoons Conchita Lemon Blend, plus extra for sprinkling
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh parsley
Few dashes of Tabasco sauce, optional
1 cup very fine bread crumbs
1 large egg, lightly beaten
Conchita Vegetable oil for frying
1. Drain the contents of the White Tuna cans, then flake the fish, setting aside.
2. In a skillet over low heat, melt the butter. When the butter begins to foam, add the onion and garlic and cook, stirring, until tender. Add the flour and continue cooking and stirring until the mature turns a golden color. Gradually stir in the milk, still cooking over low heat, until thickened into a smooth sauce
3. Add the fish, lime juice, salt, pepper, nutmeg, and parsley, and cook over low heat for 2 minutes, constantly stirring with a wooden spoon, until the paste comes away from the sides of the pan. Correct the seasonings, add Tabasco, and remove from the heat.
Spread the mixture on a baking sheet or large platter, allow it to cool thoroughly to room temperature, then refrigerate it until cold.
4. Sprinkle a light layer of crumbs on a work surface. Take one tablespoon of fish mixture in the palm of your hand and form it into 1-inch balls, then roll it in the crumbs, in the beaten egg, and once again in the crumbs. Repeat with all the fish mixture, renewing the crumbs when necessary.
5. Preheat the oven to 250° F. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375° F, or until a drop of mixture sizzles when it touches the oil, and fry 5 to 6 croquettes at a time until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once, or the oil temperature will fall, and they will be soggy rather than crisp.
Transfer them to a paper-towel-lined platter in the oven until all have been cooked. Sprinkle with lime juice before serving hot.
MAKES 30 TO 35 CROQUETTES
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