Directions

1. Chop the fish meat finely and put them in a bowl.
2. Beat the egg yolk. Mix with fish meat.
3. Add the grated cheese and the cup of bechamel sauce.
4. Finally add the chopped parsley and season with pepper and salt.
5. Mix well so that all ingredients are well unified.
6. Shape into thick cigars (cylinders).
7. Set aside for 10 minutes and prepare the coating.
8. Take the egg white and slightly beat with two spoons of water.
9. Heat olive oil in a sauce pan.
10. Dip each croquette into the egg white then coat it with hard tack and put in the saucepan.
11. Fry all croquettes on all sides and place in a platter, having absorbing kitchen paper on its surface to absorb excess oil.
12. Let cool for a while and serve. Sprinkle some lemon on top.