鱼炸丸子
2006年1月29日 | 烤，油煎的和被烘烤的盘, 非亚洲烹调
这实际上是一个被回收的盘。 我的小女儿上星期转动了12，并且她在家这里有一次生日聚会最后星期五晚上。 我在采取计划我烹调一切的相片，但，不幸地，没有时间。 被烘烤的通心面最后盘子仍然在烤箱，当第一个客人到达了。
无论如何，那么有残余土豆泥洒与巴马干酪，并且我想要的罗马诺干酪浪费。 加号，那里是我在搅拌器敬酒在一个温暖的烤箱然后安置做面包屑的残余foccaccia (服务用被烘烤的通心面)。 我告诉您，天foccaccia对做面包屑是公正完善的。
鱼炸丸子是包裹在土豆泥，浸洗在被搅拌的蛋，滚动在面包屑然后被油炸的雪片鱼，直到金黄。 盘似乎是欧洲起源。 我发现了a 希腊食谱 那于我的和a是相似的 荷兰食谱 哪用途明胶而不是土豆泥。 我学会了我的食谱从一前officemate，母亲日语的律师。 他告诉了我鱼炸丸子是他的母亲的专业之一。
如果您决定做这个盘，切记您用冷的土豆泥。 如果土豆泥是温暖的，他们不会相连，一旦他们接触热油。 其次，用不甜的面包屑。 商业面包屑通常是有点甜的，并且他们品尝可怕用炸丸子。 您不必须使用是的foccaccia-just，因此发生了什么我有。
我使用了 bangus (做我的鱼炸丸子，但您的milkfish)内圆角可能替代您更喜欢的所有鱼。
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11 responses on 'Fish croquettes'
neri on Jan 30, 2006 at 5:25 pm
hi sassy! i am going to try this one, hubby loves potatoes and i’m sure he’ll be happy to eat not only just the plain and usual mashed potatoes at home. thanks for your great recipes!
relly on Jan 30, 2006 at 5:36 pm
Hello sassy, that is laborious ang process. For my children should ready a bottle of Catsup here they write as KETCHUP.
Connie on Jan 30, 2006 at 5:59 pm
yah, neri, it’s a welcome change.
relly, i know. i was perspiring like anything by the time i finished cooking. pero, ok lang. i didn’t want the mashed potatoes to just spoil in the fridge.
Dina on Jan 31, 2006 at 3:32 am
Croquettes are also Spanish in origin - croquetas. I have seen it as part of the tapas menu. First time I’ve had it was Xmas 2003 when someone we know from Spain made croquetas de jamon : )
Kats on Feb 1, 2006 at 6:22 am
I think I saw similar recipes cooked at Mario Battali’s show (Lifestyle Network)
syempre iba lang yung laman, pero egg washed pa rin.
Connie on Feb 1, 2006 at 8:34 am
Dina, croquetas de jamon sounds delicious! i wish i’d thought of that when we had all that leftover had after Christmas…
Kats, ayyy… I wish we had Lifestyle Network. I seem to be missing a lot. Alas… well at least we have Discovery Travel & Living.
Rin on Feb 1, 2006 at 10:59 pm
Suppose we can try making the croquettes like left over turkey or chicken (from Thanksgiving), meatloaf or crabmeat as long as we have the sweet chili sauce (sambal pedas manis from Indonesia) for accompaniment.
eysie on Feb 2, 2006 at 6:37 pm
hey sassy! ive been getting my recipes from your site..i really learned a lot of great cooking ideas and tips from you. i know it’s almost a year na since i first learned of this blog pero ngayon lang ako nagpost ng comment..:) oh well, i do hope you’ll continue to inspire people with your great recipes.
God bless you and your family!:smile:
Connie on Feb 2, 2006 at 8:02 pm
Rin, yah, you can! We tried making croquettes with ground beef and even canned sardines and they were good too.
Thanks, eysie.
Pinoy Cook: a food and cooking blog » Recipe archive » Pork teriyaki fried rice on Feb 4, 2006 at 6:05 pm
[…] Today’s lunch for the kids and myself, a fried rice dish made with cold cooked rice, a single pork steak, two pieces of Chinese sausage (longganisang macau), a carrot, canned sweet corn kernels, frozen sweet peas, and an egg. I still have some bottled teriyaki sauce from Alex’s 12th birthday party and I wanted to use it on the pork steaks that my husband bought a few days ago. I was marinating the meat when I decided to use one steak, cut it into small cubes and make some fried rice for lunch. […]
mayflor on Dec 14, 2006 at 3:34 pm
I have a question is this recipe the same thing as the Pinoy fish ball? coz i desperately want that recipe, im craving for Fish ball. Please email me and send me the recipe if anyone know thanks so much. its luvlinezz_04@hotmail.com
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