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How to make croquettes from fish remains – recipe | Food

Tthere are many advantages to buying whole fish, not least because it is easier to recognize freshness by the clarity of the eyes and scales and the color of the gills. If you have a fishmonger near you, ask them to fillet the fish to save you the work, and be sure to take the head and skeleton home with you; buying fish this way will also make it fresher and tastier than fillets, which may have been cut a few days earlier. Make stock or today’s simple fish-crusted croquettes from the meat on the head and skeleton; there is usually a lot near the base of the tail and the top and bottom of the head. Simply scrape off all the pulp with a spoon.

Fish croquettes

Croquettes are a real favorite of mine, and I’ve been making them since my early days cooking Spanish food in 1997. Salting the minced fish before cooking strengthens the texture and gives it a similar flavor to a salted cod in Spanish. style croquette. Get a head start by making the croquette mix up to 24 hours in advance, so that you can easily shape and bake the croquettes at the last minute. This recipe makes for just a small amount of croquettes and only requires you to steam or boil one potato, so to save energy, consider cooking more to serve as a side dish or reheat later; in any case, always use a pan of the correct size to avoid wasting energy.

makes 12

1 tsp sea salt
90 g minced fish
150 g floury potatoes
(desiree, king edward, maris piper), finely sliced
2 spring onions (about 40 g), finely chopped
2 sprigs parsley (about 5 g), stalks finely chopped, leaves coarsely chopped
1 pinch of chili flakesor more to taste
1 small egg
Black pepper
3 tbsp breadcrumbs
(optional)
1½ tsp oilto fry
lemon wedgesto serve

Mix the salt and minced fish together and place in a colander for 15 minutes to drain.

Meanwhile, steam or boil the potato in a small pan for 10 minutes. Drain and mash with the spring onion, parsley and chili flakes.

Squeeze any moisture from the minced meat and then stir it into the potato mixture along with the egg. Adjust spices to taste, adding black pepper and more chili flakes if desired; if the mixture is still on the wet side, add up to three tablespoons of breadcrumbs so that it is malleable. Refrigerate for at least 30 minutes, then divide the mixture into 12 and use two tablespoons to shape each piece into a rugby ball shape.

Place the oil in a small frying pan over medium heat and fry the croquettes in batches in batches, turning occasionally, for three to five minutes, until golden brown all over. Serve hot with the lemon wedges.