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cod croquettes. Rice

Ingredients:

cod

-Migas.

-Onion.

-Ajo.

-Parsley.

-Oil.

-Eggs-Bread crumbs.

-Milk.

-Flour.

Prepared

We put in a pan fry onion half or a quarter (to taste) over medium heat. When ready to fry we add the chopped parsley with garlic (chopped fine that you previously, we recommend the electric chopper). Add the crumbs of cod (which we will also dive right into the shredder) and poached together. Then add about four to six tablespoons of flour is not quite fulfilled. The gilded to remove the taste and add oil little by little about three quarts of milk (it depends on the flour and the amount of cod that leads). It must be espesita, that when we get the wooden spoon you see the bottom. The trick is to give the rod and give and give and give ... to make my arm! We tested salt because it depends on how strong is the cod (which will have been 24 hours and will desalinating water we will have changed several times) will need more, less or none. Put the dough in a large bowl and let temper. When we put the temple to be compact refrigerator.

We got the dough, make the shape of the pellets helping us and we spent two tablespoons per egg and bread crumbs (do it twice I tend to be more durito wall). Fry over medium heat until golden brown and drain the excess oil with absorbent paper. Enjoy!