Classic Spanish Fish Croquettes

Method

1. Cook the fish: Steam or boil the fish until flaky, then flake into small pieces.
2. Make the bechamel: In a saucepan, melt butter, add flour, and cook for 1 minute. Gradually add milk, stirring constantly until thick.
3. Combine: Stir in the flaked fish, salt, and pepper into the bechamel.
4. Shape: Roll the mixture into small cylinders or balls, dip in beaten egg, then coat with breadcrumbs.
5. Fry: Heat oil in a deep fryer or pan, and fry until golden brown.
6. Drain: Remove and place on a wire rack to drain.
7. Serve: Serve warm with a side of aioli or tartar sauce.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.