Fish Croquettes

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.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 480
• Protein: 27 g
• Carbs: 45 g
• Fat: 20 g

Ingredients

• 400 g Atlantic cod ( filleted )
• 400 g Potato ( peeled )
• 2 piece Egg ( beaten )
• 100 g Breadcrumbs
• 50 g Wheat flour
• 1 piece Shallot ( finely chopped )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Nutmeg
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 750 ml Sunflower oil ( for frying )

Instructions

1. Cooking the bases

   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. Preparing the mixture

   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. Shaping

   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. Breading

   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. Frying

   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.

Chef's tips

• 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.

Storage

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.