1 cup of leftover fish, flaked
3/4 cup of milk
1/2 cup of breadcrumbs
1/2 cup of all-purpose flour
4 tablespoons of butter
2 tablespoons of finely chopped onion
4 tablespoons of finely chopped fresh parsley
1 tablespoon of freshly grated coriander
1/2 teaspoon of English Worcestershire sauce
1 egg, beaten
For frying
3 cups of oil
1 cup of leftover fish, flaked
3/4 cup of milk
1/2 cup of breadcrumbs
1/2 cup of all-purpose flour
4 tablespoons of butter
2 tablespoons of finely chopped onion
4 tablespoons of finely chopped fresh parsley
1 tablespoon of freshly grated coriander
1/2 teaspoon of English Worcestershire sauce
1 egg, beaten
For frying
3 cups of oil
1
In a small pan, sauté the onion and parsley in 1 tablespoon of butter for 1 minute
In another pan, melt the remaining butter and whisk in the flour
Mix well
Add the milk gradually and mix until thickened
2
Let it cool completely and add the refried onion with parsley, coriander, egg, and Worcestershire sauce
Mix well
Add the fish, mix, and refrigerate for 1 hour
3
With your hands greased with oil, shape the fish mixture into cutlets and coat in breadcrumbs
Arrange them in a baking dish and refrigerate for 30 minutes
4
In a frying pan, heat the oil and fry the cutlets until golden brown
Drain on paper towels and serve with leafy greens.
