Ingredients
- 1 1/2 cups (375 ml/12 fl oz) milk
- 500 g (1 lb) skinless white fish fillets (eg. ling, flake, hake, coley, flathead)
- 90 g (3 oz) butter
- 4 spring onions, finely chopped
- 3/4 cup (90 g/3 oz) plain flour
- 1/2 teaspoon ground nutmeg
- 2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- 4 tablespoons chopped fresh parsley
- 1/2 cup (60 g/2 oz) plain flour, for dusting
- 2 eggs, lightly beaten
- 1 1/2 cups (150 g/5 oz) dry breadcrumbs
- oil, for deep-frying
Method
1. Heat the milk in a large frying pan and add the fish fillets in a single layer. Cook over low heat for 3-4 minutes, or until the fish flakes easily when tested with a fork. Transfer to a plate with a slotted spoon. Reserve the milk. Flake the fish well with a fork and set aside.
2. Melt the butter in a large heavy-based pan, add the spring onion and cook for 2 minutes, or until soft. Add the flour and nutmeg and stir for 1 minute, or until pale and foaming. Remove from the heat and add 1 cup (250 ml/8 fl oz) of the reserved milk all at once. Whisk until smooth, then return to the heat. Stir over medium heat until the mixture thickens. Continue to stir for 2 minutes over medium heat. The mixture will be very thick.
3. Add the flaked fish, lemon rind, juice and parsley. Season, to taste. Transfer to a bowl, cover and refrigerate for at least 1 hour.
4. Form into 16 croquette shapes 8 × 3 cm (3 × 1¼ inches). Dust each with plain flour, then dip in the egg and coat with breadcrumbs. Refrigerate again for at least 20 minutes.
5. Fill a deep, heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook a few croquettes at a time for 2-3 minutes, or until golden brown. Drain on crumpled paper towels. Serve hot.
