Home Cooking

Seafood Croquette -- Bechamel or no?

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Seafood Croquette -- Bechamel or no?

jamesm | May 30, 2011 01:57 PM

I've never made croquettes from a recipe but I've seen many that traditionally call for a 'thick white sauce" and was wondering if anyone makes it this way, and if so what are the benefits?

Also, when making croquettes do you make them with cooked protein before frying/baking or raw proteins that cook as they bake/fry? If it's a seafood croquette I'll generally leave the seafood raw.

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