Jung Ho-young's Grouper Cream Croquette

Cooking tips 💡

• When cooking butter and flour, avoid high heat—too much heat will turn the roux brown. Always cook on low heat until it becomes pale and creamy for a clean white sauce.
• If the mixture becomes too soft to hold shape, chilling it thoroughly in the fridge is essential to firm up the sauce before shaping.
• Avoid disturbing the croquettes during frying—frequent handling can cause the coating to crack and the cream to leak out. Let them cook undisturbed until fully golden.
• Using store-bought moist breadcrumbs instead of dry ones yields a more authentic, crisp, and lively texture reminiscent of Japanese restaurant-style croquettes.

Recommended for 🙋

• ⭐Those who want to transform leftover raw fish sashimi into a refined dish instead of discarding it.
• ⭐Parents looking to make a creamy, rich, and beloved fried treat that kids will love.
• ⭐Anyone seeking a premium Japanese-style appetizer that pairs perfectly with beer or highballs.