Skip to main content

FISH CROQUETTES

FISH CROQUETTES


350 g haddock or cod fillets

300 ml milk

1 small onion, sliced

1 small carrot, peeled

1 bay leaf

salt and pepper

50 g butter or margarine

50 g flour

30 ml chopped fresh parsley

30 ml (2 level tbsp) capers, roughly chopped

5 ml (1 tsp) lemon juice

cayenne pepper

1 egg, beaten

50 g fresh breadcrumbs

vegetable oil for frying

Tartare Sauce, to serve


  1. Place the fish in a frying pan, pour over the milk and add the onion, carrot and bay leaf with a pinch of salt. Bring to the boil slowly, then cover and simmer gently for about 8-10 minutes, until the fish flakes when tested with a fork.

  2. Using a fish slice, lift the fish out the milk and place on a plate. Flake the fish, discarding the skin and bones. Strain and reserve the milk.

  3. Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

  4. Remove from the heat and stir in the fish, beating until smooth. Stir in the parsley, capers and lemon juice, mixing well. Season to taste and add a sprinkling of cayenne pepper.

  5. Turn the fish mixture into a shallow square dish-not metallic. From the mixture into a 15 cm square and leave until cold. Cover tightly with cling film and refrigerate for several hours.

  6. Divide the mixture into twelve portions, then with lightly floured hands, roll each portion into a sausage shape, about 7.5 cm long.

  7. Brush a few croquettes at a time with beaten egg and coat with crumbs. Chill for 30 minutes.

Heat the oil in a deep-fat fryer to 180°C. Place a few croquettes at a time into a frying basket and lower gently into the oil. Fry for 2-3 minutes or until golden brown, then drain on absorbent kitchen paper and keep warm while frying the remaining croquettes. Serve with Tartare Sauce.
Makes 12



FISH CROQUETTES

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Garlic and Onion Boiled Peanuts

“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Post a Comment
Read more