Croquettes Of Rice And Fish

Preparation:

Preparation: Place the rice, the soft butter, the finely minced fish, the necessary salt and a generous grind of pepper in a bowl. Mix carefully, using a wooden spoon, in order to mix all the ingredients well, then tie the mixture with an egg. Divide the mixture into pieces the size of tangerines and shape each of them with your hands in order to obtain elongated balls. Roll them in the flour, shake them lightly, then roll them in the breadcrumbs, finally fry them in a pan with plenty of boiling oil over moderate heat for 8-9 minutes. When they are evenly browned, remove the croquettes from the pan and pass them on a sheet of kitchen paper to remove any excess fat. Then transfer them to a serving plate, garnish with lemon wedges and serve immediately. --- ADVICE. These croquettes are a simple and tasty way to use up cooked leftover fish. Like all preparations of this type, the rice and fish croquettes should be served hot, therefore, as they are ready, keep them in the very low oven (80-100 degrees) while you fry the others. Avoid keeping the croquettes warm in a bain-marie, as they become mushy, while they must be very crunchy.