8 ounces skinless, boneless white fish fillets
3 tablespoons butter
4 cloves garlic, 2 minced and 2 mashed
1 medium white onion, minced
¼ cup all-purpose flour
½ cup hot milk
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
2 large eggs
¾ cup breadcrumbs
Vegetable oil, for frying

Gently sauté the sole fillets in olive oil or butter until cooked through. Melt the butter in a large pan set over medium heat. Add the garlic and onions, and saute until soft. Add the flour and stir for 2 to 3 minutes. Pour in the hot milk, a little at a time, stirring constantly. Add the pepper, then add the parsley and fish fillets, and mix until combined. Remove from the heat and cool to room temperature.

Using your hands, form 2 tablespoons of the mixture into a small cylinder. Repeat for the remaining mixture to make about 20 croquettes.

Beat the eggs and place in a shallow bowl. Place the breadcrumbs on a separate plate. One at a time, dip the croquettes in the beaten eggs and then roll in the breadcrumbs.

In a deep-sided frying pan set over medium-high heat, add enough oil to fill the pan 2 to 3 inches high. Fry the croquettes in batches until golden brown, 3 to 4 minutes. Place on paper towels to drain excess grease, and then serve hot.