Bit of experimentation here … practicing my deep-frying technique as well as trying out a new recipe.
Last week we bought about 2.5 litres of frying oil, I can scarcely remember what for now, but I think it was to attempt making homemade fish and chips. It turned out like crap (predictably) so then we were left with all this oil just sitting there in a large pot. Must make full use of it so we fried everything we could get our hands on. I made donuts, crumbed chicken fingers and then these yummy croquettes made from leftover mash and fish.
Croquettes are very popular in the Netherlands ~ you can pick them up anywhere, it’s like you can never get away from them, in fact. Almost every cafe and bistro will have these on their menu; it’s as if croquettes are the national dish or something. Fillings vary but mostly it will be veal or veggie. Personally, I have never been a fan of the Dutch croquettes, so today I am branching out a little and making mine out of poached fish and mash potatoes.
Croquette of Cod & Smoked Trout.
180 g cod fillets
180 g smoked trout fillets, skin removed
200 mls fresh milk
1 bay leaf
half an onion with a clove stuck into it
6 black peppercorns
250 g mashed potato
60 g unsalted butter
2 whole eggs, beaten
1 cup plain flour
1 cup panko crumbs
salt and pepper to taste
Put the milk into a saucepan along with the onion, peppercorns, clove and bay leaf. Bring it to just before it boils, then pour this hot liquid all over the raw cod fillets. Cover with cling film of a heavy plate and allow the fish to poach gently for about 10 mins.
Once that is done and the liquid has cooled slightly, take out the fish and crumble it into a mixing bowl along with the smoked trout. Be careful to remove every bone you can find, paying special attention to the trout fillets.
Reserve the poaching liquid for later use. Toss out the clove, bay leaf and peppercorns. I placed the boiled onion half into a blender and added the minced onion to the fish mixture … but this step is totally optional.
Boil the potatoes and mash with a blob of butter and some of that reserved poaching liquid until smooth. Season with salt and pepper to your liking.
Mix the mash in with the fish and taste for seasoning. Adjust as necessary.
Using moist, wet hands begin forming the mixture into logs. Place them on a foil lined baking tray and place them in the fridge to set up, about 30 mins – 60 mins.
After 60 mins remove the tray from the fridge and prepare for frying.
Turn on the fire and begin heating about 1 litre of deep-frying oil in a pot. Use a thermometer if possible, but if you do not have one then simply aim to heat up the oil on medium heat for about 10 mins.
Meanwhile, begin dredging your croquettes in flour and panko crumbs.
Dredging always involves the same process …>> flour then eggs then crumbs. If your logs are chilled enough then they will be easy to handle and not break apart on you while you are shifting it from bowl to bowl.
Dunk the logs into the plain flour, then dunk them into the beaten eggs and finally toss them thoroughly in the panko crumbs. Place them onto the baking sheet once again and take them over to the stove for frying.
Fry about three or four croquettes at a time, depending on how big your vessel is. Turn them occasionally and check that they are not browning too quickly.
Remove the croquettes carefully with a spider and set them aside to drain on kitchen towels.
Continue frying until all the croquettes are done. Allow them to cool for about 10 minutes before serving with a side of tartare sauce and lemon wedges.
Enjoy these amazingly tasty snacks at summer garden parties with a glass of iced tea or a tall glass of mojito. They were really tasty and full of flavour, especially with the smokiness coming from the trout. If you served this with a side salad you could easily turn this into a casual lite meal on its own.
~ Enjoy!! ~