Ingredients
300 g fresh Cod or Prawns (or tinned Mackerel, Tuna or Salmon)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small green chilli, finely chopped
2 tbsps plain flour
1 tsp baking powder
50 ml to 100 ml milk
big pinch of freshly grated nutmeg
2 tbsp fresh parsley or coriander, finely chopped
Salt and freshly ground black pepper, to taste
For Coating & Frying:
2 eggs, lightly beaten
100 g fine breadcrumbs
vegetable oil, for shallow frying
Cooking Steps
Step 1
Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until soft and lightly golden. Stir in the chopped garlic and green chilli, sauteing for 1-2 minutes.
Step 2
Finely chop the cod or prawns and add them to the pan. Cook for 3-5 minutes, stirring gently, until the fish is opaque and cooked through.
Step 3
Lower the heat and sprinkle the flour evenly over the pan, stirring continuously for 1 minute to cook the raw flour. Gradually pour in the milk while stirring constantly, adding the nutmeg, bakng powder, chopped parsley, salt and black pepper. Keep stirring until the mixture thickens into a smooth dough that pulls away from the sides of the pan. Remove from the heat and leave to cool completely.
Step 4
Once cooled, shape the dough with your hands (or using two spoons) into finger shaped ovals. Dip each croquette into the beaten eggs, and then roll in the breadcrumbs until evenly coated.
Step 5
Pour eough vegetable oil into a deep frying pan to reach halfway up the croquettes and heat over medium-high heat. Fry the croquettes in batches for about 5 minutes, turning occasionally, until a crisp, golden brown crust forms.
Remove from the pan and drain on kitchen paper.
Serve warm with your favourite dipping sauce or fresh lemon wedges.