Fish Croquettes
Ingredients
- 400 gAtlantic cod (filleted)
- 400 gPotato (peeled)
- 2 pcEgg (beaten)
- 100 gBreadcrumbs
- 50 gWheat flour
- 1 pcShallot (finely chopped)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchNutmeg
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 750 mlSunflower oil (for frying)
Method
An amber, crispy crust hiding a heart of flaked fish, bound by smooth mashed potatoes. The scent of nutmeg and fresh parsley is released with the first bite.
- 1
Plunge the peeled potatoes into salted boiling water until tender to the core. Meanwhile, poach the cod fillets for 5 minutes in simmering water; the flesh should flake easily under finger pressure.
- 2
Mash the potatoes with a fork to obtain a dry purée. Add the flaked fish, minced shallot, chopped parsley, and nutmeg. Mix firmly: the mixture should be homogeneous and hold together without running.
- 3
Take a spoonful of the mixture and roll it between your palms to form small cylinders or walnut-sized balls. Press well to remove air and prevent bursting during cooking.
- 4
Pass each croquette successively through the flour, then the beaten eggs, and finally the breadcrumbs. The bread layer must entirely cover the surface to guarantee crispiness.
- 5
Heat the oil in a pan. Place the croquettes and let them brown on all sides. When they show a uniform hazelnut color and the crust sounds hollow under a fork, remove to paper towels.
Frequently asked questions
How do you get this dish right?
- The purée must be very dry: after cooking, return the potatoes to the empty pot over low heat to evaporate moisture.
- Never blend the mixture in a food processor, it would result in an unpleasant sticky and elastic texture.
How long does this dish keep?
Keep for 2 days in the fridge. To restore crispiness, reheat for 5 minutes in a hot oven at 180°C; avoid the microwave which softens the breading.
