top of page

Fish patties / Rissóis de Peixe

Fish patties (Rissóis de Peixe) are a delight and comfort snack dish, but it can also be a main course, usually served with rice or salad. Rissóis are a breaded pastry shaped in half-moon. Here I filled them with hake fish in Béchamel sauce and then deep-fry them. Enjoy the recipe.

Serves around 10 portions but depends how many you eat

Cooking & making time 90 minutes


To boil the Fish

600 grams Fish Hake

2 & ½ litre water

1 tbsp salt

For the dough

4 cups all-purpose flour

4 cups broth from the fish after boiling it (use same cup that we use to measure the flour)

2 tbsp Lard

For the stuffing

Shredded Hake flesh after boiling

4 tbsp all-purpose flour deluded with 250 ml milk

4 Eggs yolk batter

200 ml cooking white Wine

1/3 cup finely Parsley

4 cloves mince Garlic

1 medium finely chop Onion

1 tsp Black Pepper

1/2 tsp Nutmeg powder

1 tsp Salt or if necessary

200 ml water or Hake broth, until necessary

Rest of the ingredients

3 Egg whites and 2 whole Eggs

1 & ½ cup or around 300 grams breadcrumb

1 litre peanut Oil

Some extra flour to use while making the patties

How to make:

Prepare all the ingredients above

  1. Boil the fish with water and salt for around 10 minutes, after, remove the fish let it cool down. Strain the broth to remove the unnecessary bits.

  2. Put 5 cups of broth into a large pot, add in 2 tbsp of Lard, let it boil. After it boils, join in 5 cups of all-purpose flour, mix, and combine them very well with a spatula until it has a doughy texture, on medium low heat. Then remove it from the pot and let it cool down.

Next to make the stuffing:

  1. First shred the boiled Hake, delude the 5 tbsp all-purpose flour with 250 ml milk and batter the 4 Eggs yolk.

  2. Heat a pan with 1 tbsp of vegetable Margarine, minced Garlic, and Onion, mix them and let it cook until it becomes goldish. Now add in white cooking wine, and let it reduce to a half.

  3. Next, add in mix of flour and milk, combine them very well until it starts to become thick. If it is too thick then add in the Hake broth if left otherwise normal water, and join it very well until it becomes soft then add the battered Yolks, and combine everything very well again, make sure your heat is low.

  4. Next add in the shredded Hake and Imitation crab meat, mix them very well then add in black pepper, nutmeg and parsley combine them again and let it absorb for a minute Taste it if the salt is fine, if necessary, add in, combine them again well. Turn off the heat and set aside.

To make the Patties

  1. Take a piece of dough, around 20 grams, give a round shape and roll it with a roller like if we are making flat bread, when it becomes 2, 3 millimeters thick, stop rolling and put the 1 tbsp of stuffing before the center of the dough, cover on the stuffing from another side of the dough and cut it into like half-moon, you can use a glass or rings that we use to make pastries. Make all in this way. Please check the video for a better explanation.

  2. After making the patties, batter the Eggs white and whole Eggs, and make sure you have breadcrumbs ready. Then each patties dip into battered Eggs well, cover with the breadcrumbs properly and set aside.

  3. Next heat the Oil up on medium high heat. After the oil heated up enough put in the patties, do not make your pan crowded and fry them for 3 to 5 minutes until it becomes goldish, during this time flip it over and adjust the heat to avoid burning.

Likewise fry them all and enjoy as a delightful and comfort snack, or you can also enjoy as a main course, usually served with rice, salad, or soup.

58 visualizações0 comentário

Posts recentes

Ver tudo


Next Recipe
Cooking Eggs
I'm Feeling Lucky!


bottom of page