Croquettes de poisson cubaines

Poach and flake fish

Place the fish in a pot with the bay leaf, lime juice, a good pinch of salt and enough water to cover. Bring to a gentle simmer and cook until the fish is opaque and flakes easily with a fork, about 8–10 minutes. Drain well, let cool slightly, then flake finely with your fingers or two forks, checking carefully for any stray bones.

• 500 g white fish fillets
• 1 bay leaf
• 1 lime juice
• pinch salt

✅ C'est prêt quand : the fish is opaque, flakes apart easily, and is fully checked for bones

Make the sauce

Melt the butter in a heavy-bottomed pot over medium-low heat. Add the onion and garlic and cook gently, stirring often, until soft and translucent, about 4–5 minutes. Sprinkle in the flour and stir constantly for 1–2 minutes, then whisk in the warm milk a little at a time until smooth, cooking and stirring until very thick, about 10 minutes more.

• 60 g butter
• 1 onion
• 2 cloves garlic
• 60 g flour
• 500 ml warm milk

✅ C'est prêt quand : the sauce is thick enough that a spoon dragged through it leaves a clear path on the bottom of the pot

Fold in the fish

Stir the nutmeg, sherry (if using), and salt and pepper into the thick sauce. Add the flaked fish and mix until fully combined, cooking for 1–2 minutes more so the filling binds together into a thick paste.

• 1/4 tsp nutmeg
• 1 tbsp sherry
• to taste salt and pepper
• 500 g flaked fish

✅ C'est prêt quand : the mixture is one dense, scoopable mass with no loose liquid

Chill until firm

Spread the mixture onto a tray or shallow dish, cover, and refrigerate for at least 4 hours, or overnight. This step is essential: a cold, firm filling is what lets you shape neat croquettes that hold together in the fryer.

✅ C'est prêt quand : the mixture is cold and firm enough to roll without sticking to your hands

Shape and bread

With lightly floured or damp hands, scoop about 2 tablespoons of the mixture and roll into small logs, about 6 cm long. Roll each log in breadcrumbs, dip in the beaten egg, then roll again in breadcrumbs so the coating is sealed on all sides.

• 200 g breadcrumbs
• 2 beaten eggs

✅ C'est prêt quand : every croquette is fully and evenly coated, with no wet filling showing through

Fry until golden

Heat the oil in a deep pot to 175°C (350°F). Fry the croquettes in batches of 5–6, without crowding, for 2–3 minutes, turning once, until deep golden brown all over. Drain on paper towels and serve hot.

• 1 litre oil, for frying

✅ C'est prêt quand : the crust is deep golden brown and sounds crisp when tapped