*  Exported from  MasterCook  *
                             SEAFOOD CROQUETTES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Unsalted butter
      1/2   sm           Onion -- finely minced
      1/2                Celery stalk -- finely diced
    3       tb           All-purpose flour
      1/3   c            Milk
      1/4   ts           Ground nutmeg
                         Bread crumbs
    1       lb           Cooked fish and/or shellfish
                         - such as salmon, shrimp,
                         - scallops, white fish,
                         - or a combination
    1       tb           Finely chopped parsley
    1       tb           Chopped chives
    1       t            Salt -- or as desired
      1/4   ts           Cayenne pepper -- as desired
                         Flavorless cooking oil
   MELT THE BUTTER in a small skillet over medium heat.
   Add the onion and celery and cook, stirring
   occasionally, 5 minutes or until soft. Add the flour,
   stirring to form a paste. Add the milk and nutmeg and
   cook another minute or so until mixture thickens.
   Meanwhile, place bread crumbs on a plate. Scrape the
   mixture into a mixing bowl and add the fish, parsley,
   chives, salt and pepper. Using 2 forks, mash the fish
   into the mixture. Drop tablespoon dollops of the
   mixture into the bread crumbs. Roll each dollop in
   bread crumbs, then between the palms of your hands to
   form balls. Set croquettes aside on a plate while
   making the rest. Fill a medium-sized cast iron or
   other heavy skillet with a 1 1/2-inch depth of oil and
   place over medium heat on the stove. Heat the oil to
   frying temperature--350F. When the oil is hot enough
   for frying, a droplet of water will dance across the
   surface of the hot oil and evaporate. Drop croquettes
   carefully into the hot oil. Fry croquettes, in batches
   if necessary, without crowding the skillet, until
   golden brown, about 3 minutes. Using a slotted spoon,
   remove croquettes from the oil as they are done and
   drain on paper towels. Place a linen napkin on a
   platter and arrange the croquettes in a pile. Serve
   immediately and accompany with tomato mayonnaise. TO
   FREEZE the mixture: Place croquettes on a lightly
   oiled cookie sheet and place in the freezer. When the
   croquettes are frozen, transfer them to airtight
   plastic bags or a lidded freezer container. Cook
   frozen uncooked croquettes directly from the freezer,
   increasing cooking time to 5 minutes. TO FREEZE COOKED
   CROQUETTES: Cool cooked croquettes to room
   temperature, uncovered. Place in an airtight plastic
   freezer bag or lidded container. Label and place in
   freezer for up to 3 months. To cook frozen cooked
   croquettes, place on a cookie sheet and place in
   preheated 375F oven for 20 minutes.
                    - - - - - - - - - - - - - - - - - -