Ingredients
The following ingredients have 20 Servings
- 350 g | 12 1/2 oz skinless cod (haddock, salmon pieces (1 packet fish pie mix))
- 250 ml | 1 cup milk
- 5 spring onions (scallions)
- 1 large shallot
- 150 g | 5 1/2 oz Panko breadcrumbs (divided)
- 1 tsp chopped fresh dill
- 1 tsp chopped fresh flat leaf parsley
- 1 tsp chopped fresh chives
- 2 tsp pickles
- 1 tsp capers
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 large egg (lightly beaten)
- zest of a lemon
- salt and freshly ground pepper
- sunflower oil and butter (or olive spread to fry)
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- For the tartar sauce
- 5 heaped tbsp mayonnaise (I used light mayo)
- 1 tbsp dill pickles
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp dill juice
- 1 tsp fresh dill (finely chopped)
- lemon wedges to serve
Instruction
- Put the milk in a deep-sided frying pan and add the fish. Cook over medium-low heat for about 5 minutes until the fish falls apart when flaked with a fork. Drain the fish and leave to cool. Reserve the poaching liquid – you might need some of it.
- Put the shallot, spring onions, herbs, pickles and capers in a mini chopper and pulse until finely chopped. Alternatively chop everything by hand.
- Place in a bowl together with half the breadcrumbs, the mayonnaise, lemon juice and zest and fish. Mix together with a fork or break the fish apart with your hands.
- Mix in the egg to bind together. If the mix is a bit too dry, add a little of the poaching liquid. Form little balls with slightly wet hands.
- Put the remaining breadcrumbs in a plate and season liberally with salt and pepper. Roll the fish croquettes in the breadcrumbs to coat.
- Heat 3 tbsp of butter and 2 tbsp of sunflower oil in a non-stick frying pan and fry the croquettes, in batches if necessary, until golden – around 6 minutes total, turning frequently. Drain on kitchen paper.
- Make the tartar sauce. Finely chop the pickles, capers and dill and mix with the mayonnaise, pickle and lemon juice.
- Serve the fish croquettes warm with the tartar sauce and lemon wedges on the side.
