Seafood Made Simple: How to make a fish croquette — the ultimate snack

Saltfish Croquettes with Marinara prepared by Aishling Moore. Picture Chani Anderson.

A croquette is my most favourite tapa. The ultimate snack, with a crisp exterior and a molten interior, you can use just about anything to flavour the bechamel-based filling.

For this weekend’s recipe, I’ve used some hake trim for these croquettes but you could use just about any fish, like cod, pollock, haddock, monkfish and whiting. Smoked fish is also an excellent option for a filling. The smokiness of the fish transfers to the milk beautifully when poaching.