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Fish Croquettes

2017-10-30

Recipe Info

  • Servings : 6
  • Cook Time : 45m
  • Ready In : 45m

Ingredients

  • 680g hake fish fillets
  • 3 litres water
  • 1 onion, cut into large pieces
  • 5 sprigs of thyme
  • 1 sprig rosemary
  • 500g potatoes, peeled and cubed
  • 3 eggs, beaten and divided
  • 1 clove garlic, finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • salt and freshly ground pepper, to taste
  • 60g plain flour
  • 375g breadcrumbs
  • 125ml oil

Method

Step 1

Place the fish in a large bowl and cover generously with water. Set in fridge to soak for 24 hours, changing the soaking water once during the first few hours.

Step 2

Place the water, onion, thyme, rosemary, and fish in a large saucepan over high heat and bring to a boil. Reduce heat to low and simmer until fish breaks apart into pieces and becomes tender, about 25 minutes. Meanwhile, cook potatoes in boiling water until tender, about 15 minutes. Drain and mash. Set aside.

Step 3

Drain the fish mixture. Remove and discard the onion and herbs, and shred the fish with a fork. Set aside.

Step 4

Mix together the mashed potatoes, 1 beaten egg, pepper, garlic, lemon zest and juice, and shredded fish in a bowl.

Step 5

Shape the mixture into 18 balls. Roll them in flour, then in 2 remaining beaten eggs, and finally in the breadcrumbs.

Step 6

Heat the oil in a large pan over high heat and fry the croquettes until golden brown on all sides, turning them at the halfway point, about 4 or 5 minutes. Set on paper towel to drain. Serve with a tartar sauce or aioli.

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