Recipe(tried): Seafood Croquettes - Croquetas de Pescado

SEAFOOD CROQUETTES - Croquetas de Pescado
This croquette recipe is based on a flour-and-milk dough.
12 to 15 tapas servings

7 tablespoons butter
1 cup/4 oz/125 g all purpose (plain) flour
1 cup/8 fl oz/250 ml milk
1/2 cup/4 fl oz/125 ml white wine
Salt and freshly ground pepper
2 teaspoons hot paprika
10 oz/300 g boned cod or similar fish
3 oz/100 g shrimp (prawns), chopped
1/2 cup/1 oz/30 g chopped parsley (or cilantro)
3 oz/100 g cooked mussels, finely chopped (optional)
Flour for dredging
2 eggs, beaten with a little water
Breadcrumbs
Oil for frying

Melt the butter in a pan over low heat. Stir in the flour and cook for 2 to 3 minutes, stirring constantly; make sure the roux doesn't burn. Little by little whisk in the milk and wine. Add the salt, pepper and paprika and whisk until the mixture is completely smooth. Stir in the fish, shrimp and parsley and cook for 5 minutes. Remove from heat and stir in the mussels. Let the mixture cool, then refrigerate 3 to 4 hours (or even better, overnight). Shape the mixture into croquettes (cone or ball shape). Roll in flour, dip into the egg mixture and coat with crumbs. For best results, refrigerate for at least 30 minutes. Deep fry the croquettes in hot oil. (Fry one croquette as a test; if the oil is not hot enough the croquettes tend to disintegrate.) Drain on paper towels and serve immediately.