Fish croquettes
SERVES
4
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Main
Method
Add the milk, garlic, bay leaf and fish of your choosing to a medium heavy-based pot. Cook over a medium-low heat and gently poach.
Once the fish is cooked, remove from the milk and leave to cool slightly before flaking. Set aside. Remove the garlic and bay leaf and reserve the milk.
Take a separate medium-sized heavy-based pot and place on a medium heat. Add the butter and allow to melt completely before adding the flour in one go.
Cook for 3 minutes stirring constantly until a smooth paste is formed.
Add the warmed milk, a ladle at a time, stirring constantly to prevent lumps forming.
Once all the milk is added, reduce the heat and cook for 3 minutes.
Remove from the heat and add the flaked poached fish, lemon zest and herbs. Taste and season.
Transfer to a shallow tray and cover with a sheet of parchment to prevent a skin from forming.
Allow to cool completely before shaping into small golf ball-sized shapes.
To breadcrumb the croquettes, beat the egg with the fresh milk and place in a small bowl.
Place both the flour and breadcrumbs in two separate small bowls. Working in batches, pass the croquettes through the flour first, then through the milk and egg mixture and finally through the breadcrumbs gently shaking off the excess flour, egg, milk and breadcrumbs at each stage. Place on a tray or a plate in the refrigerator until ready to cook.
Heat a small deep fryer to 180°C and fry the croquettes in batches of 8 at a time for 2 minutes or until golden brown.
Drain on kitchen paper and season with sea salt and serve with a dipping sauce of your choosing.
Ingredients
For the filling:
500ml milk
2 cloves of garlic
1 bay leaf
250g fish (such as hake, cod, pollock, haddock)
125g butter
125g plain flour
2 tbsp chopped parsley
Zest of lemon
Sea salt
For the breadcrumb coating:
60g plain flour
1 egg
175ml milk
160g breadcrumbs
Method
Add the milk, garlic, bay leaf and fish of your choosing to a medium heavy-based pot. Cook over a medium-low heat and gently poach.
Once the fish is cooked, remove from the milk and leave to cool slightly before flaking. Set aside. Remove the garlic and bay leaf and reserve the milk.
Take a separate medium-sized heavy-based pot and place on a medium heat. Add the butter and allow to melt completely before adding the flour in one go.
Cook for 3 minutes stirring constantly until a smooth paste is formed.
Add the warmed milk, a ladle at a time, stirring constantly to prevent lumps forming.
Once all the milk is added, reduce the heat and cook for 3 minutes.
Remove from the heat and add the flaked poached fish, lemon zest and herbs. Taste and season.
Transfer to a shallow tray and cover with a sheet of parchment to prevent a skin from forming.
Allow to cool completely before shaping into small golf ball-sized shapes.
To breadcrumb the croquettes, beat the egg with the fresh milk and place in a small bowl.
Place both the flour and breadcrumbs in two separate small bowls. Working in batches, pass the croquettes through the flour first, then through the milk and egg mixture and finally through the breadcrumbs gently shaking off the excess flour, egg, milk and breadcrumbs at each stage. Place on a tray or a plate in the refrigerator until ready to cook.
Heat a small deep fryer to 180°C and fry the croquettes in batches of 8 at a time for 2 minutes or until golden brown.
Drain on kitchen paper and season with sea salt and serve with a dipping sauce of your choosing.
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