Herby fish croquettes with easy tartar sauce
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
20 croquettes
Herby fish croquettes with easy tartar sauce
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These herby fish croquettes are made with cod, haddock and salmon and taste absolutely delicious with homemade tartar dipping sauce.
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Ingredients
- 350 g cod haddock, salmon pieces (1 packet fish pie mix, skinless
- 250 ml milk
- 5 spring onions scallions
- 1 shallot large
- 150 g panko breadcrumbs divided
- 1 tsp dill chopped, fresh
- 1 tsp parsley chopped fresh flat leaf
- 1 tsp chives chopped fresh
- 2 tsp pickles
- 1 tsp capers
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 egg lightly beaten, large
- lemon zest
- salt freshly ground
- black pepper freshly ground
- sunflower oil or olive spread to fry
- butter or olive spread to fry
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- For the tartar sauce
- 5 mayonnaise I used light mayo, heaped tablespoon
- 1 tbsp dill pickles
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp dill juice
- 1 tsp dill finely chopped, fresh
- lemon wedges to serve
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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