Home Cooking

Seafood Croquette -- Bechamel or no?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

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.

Want to stay up to date with this post?

Recommended From Chowhound