Fish

Herby fish and potato croquettes

Name: Fish and potato croquettes with lemon aioli recipe
Yield: 18
Ingredients: 400g sebago potatoes, peeled chopped; 2 tbs unsalted butter, softened; 200g ling fillets, finely chopped; 1/2 bunch chives, finely chopped; 1/4 cup flat-leaf parsley leaves, finely chopped; 1/4 cup each dill leaves, finely chopped; 1/2 tsp each toasted fennel; 1/2 tsp each cumin seeds; Zest of 1 lemon, plus lemon wedges to serve; 2 tbs plain flour; 2 eggs, lightly beaten; 100g panko breadcrumbs; Vegetable oil, to deep-fry; 200g whole-egg mayonnaise; 1 garlic clove, crushed; Zest and juice of 1 lemon; 1 tsp freshly ground black pepper

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Herby fish and potato croquettes with lemon aioli

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by Helena Moursellas

Apr 23, 2022

These crunchy croquettes stuffed with creamy mash potato, flaky fish and fresh herbs are the ultimate party starter.

400g sebago potatoes, peeled chopped
2 tbs unsalted butter, softened
200g ling fillets, finely chopped
1/2 bunch chives, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1/4 cup each dill leaves, finely chopped
1/2 tsp each toasted fennel
1/2 tsp each cumin seeds
Zest of 1 lemon, plus lemon wedges to serve
2 tbs plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
Vegetable oil, to deep-fry

LEMON AIOLI

200g whole-egg mayonnaise
1 garlic clove, crushed
Zest and juice of 1 lemon
1 tsp freshly ground black pepper

Method

1.

For the lemon aioli, combine all ingredients in a bowl and season with salt flakes. Chill until required.
2.

Place potato in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes until tender. Drain and roughly mash, then add butter, fish, herbs, spices, zest and juice and mix to combine. Season with salt and pepper.
3.

Place flour in a shallow bowl and season with salt flakes. Place egg and breadcrumbs in separate shallow bowls. Roll heaped tablespoons of potato mixture into 4cm logs. Coat in flour, then egg, then breadcrumbs and place on a plate. Chill for 15 minutes.
4.

Half-fill a saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.
5.

Serve croquettes with lemon aioli and lemon wedges alongside.