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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Potatoes, Vegetables, Fish, Cheese/Other Dairy |
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| Preparation Method : Fry |
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| These delicate croquettes can be made from any white fish, such as cod, haddock, turbot or halibut, but salt cod is extratasty. While the fish is cooking in the milk, some milk solids will separate, but these help to flavour the croquettes, so save them when straining the liquid. |
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Ingredients
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2 cups (500 mL) whole milk |
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1 onion, quartered |
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1 baking (russet) potato (about 8 oz/250 g), peeled and cubed |
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8 fresh sprigs dill |
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1 bay leaf |
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1 tsp (5 mL) salt |
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1 lb (500 g) boneless skinless salt cod (soaked) or fresh white-fleshed fish |
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1 egg |
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1/3 cup (75 mL) all-purpose flour |
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1/4 tsp (1 mL) white pepper |
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Pinch nutmeg |
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Vegetable oil |
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Lemon wedges |
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Preparation
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In saucepan, bring milk, onion, potato, dill, bay leaf and salt to boil; reduce heat and simmer, uncovered, until vegetables are tender, about 15 minutes. Add fish; simmer until fish flakes easily, 5 to 10 minutes. Strain fish mixture, reserving liquid for another use, if desired. Remove bay leaf; let cool.
In food processor, pulse together fish mixture, egg, flour, pepper and generous pinch nutmeg until almost smooth.
In saucepan, pour in enough oil to come 1-1/2 inches (4 cm) up side; heat over medium-high heat until oil thermometer reaches 350°F (180°C), adjusting heat as necessary to maintain temperature. Dip two tablespoons into cold water; without drying spoons, scoop up heaping spoonful of mixture with one spoon and flatten slightly with other spoon. Push into oil. Repeat with remaining batter. Fry, in batches and turning once, until golden, 3 or 4 minutes. Serve with lemon wedges.
Makes about 36 pieces.
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More Information
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| Tip: Don't discard the fish poaching liquid; it can be frozen and makes an excellent base for fish soups and chowders. |
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Nutritional information
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Per piece: about 59 cal, 9 g pro, 1 g total fat (0 g sat. fat), 2 g carb, 0 g fibre, 25 mg chol, 865 mg sodium. % RDI: 3% calcium, 3% iron, 1% vit A, 2% vit C, 3% folate.
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Source
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Homemakers Magazine: June 2005
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