Smoked Haddock Croquettes

Name: Smoked Haddock Croquettes
Yield: Makes about 30
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 oz/56 g plain flour; 2 oz/56 g butter; 1 pint/570 ml milk; 2 lb/900 g smoked haddock fillets; Oil for deep frying; 8 oz/225 g fresh white breadcrumbs; 2 tbsp capers, chopped; 2 tbsp chopped fresh parsley; 4 eggs, beaten; 2 tbsp mayonnaise

Preparation info

Makes about
30

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These may be made and cooked the day before if you are going to serve them cold. If to be served hot, they can be shaped and coated, ready for frying at the last minute.

Ingredients

2 lb/900 g smoked haddock fillets
1 pint/570

Fish course
Pescatarian

Method

Put the haddock fillets into a large saucepan with milk and seasoning. Cover and cook gently for about 2 minutes, milk barely simmering, until the haddock flakes easily.

Strain the stock from the haddock into a measuring jug and make up to 12 fl oz/340