Rissois de Peixe

Ingredients

• Oil - For frying
• Salt and pepper - To taste
• Breadcrumbs - 2 cups
• Eggs - 2
• Flour - 2 cups
• Parsley - 1 tablespoon, chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• White fish fillets - 500 grams

Instructions

1. Cook the fish fillets in a pan with a little oil, the chopped onion, minced garlic, and parsley. Season with salt and pepper.
2. Once the fish is cooked, remove from the pan and shred it. Set aside.
3. In the same pan, add the flour and stir well. Gradually add water, stirring constantly until a thick dough forms.
4. Remove the dough from the heat and let it cool slightly. Then, on a floured surface, roll out the dough into a thin sheet.
5. Place spoonfuls of the fish filling onto the dough. Fold the dough over the filling and cut out the rissois using a round cutter or a glass.
6. Dip each rissoi in beaten egg, then coat in breadcrumbs.
7. Heat the oil in a deep fryer or large, deep saucepan to 180°C (350°F).
8. Fry the rissois in batches until golden brown. Drain on paper towels.
9. Serve the rissois hot as an appetizer or snack.