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Seafood croquettes
Serves 24 Starters and mains
Ingredients
- 5tbsp Spanish olive oil, plus extra for deep-frying
- 70g plain flour
- 400ml milk
- 225g prepared cooked seafood, such as cod, hake, clams, prawns, salmon and salt cod, any skin and bones removed, very finely chopped
- finely grated zest of 1 lemon
- 75g fine dry white breadcrumbs
- 1 large egg, beaten with 1tbsp
- water
Method
Heat the 5tbsp of oil in a saucepan over a medium heat. Gradually stir in the flour and continue stirring for 2 minutes.
Remove from the heat and gradually add in the milk, stirring constantly to prevent lumps from forming. Return the pan to the heat and bring to the boil, stirring until the sauce is smooth and thick.
Add the seafood and lemon rind and season to taste with salt and pepper.
Transfer to a bowl and leave to cool. Cover the surface with cling film and chill for at least 4 hours or overnight.
Use wet hands to divide the seafood mixture into 24 balls. Wet your hands again, then roll the balls into 5cm-long cork shapes.
Put the breadcrumbs into a shallow bowl. One by one, dip the croquettes in the egg mixture and roll in the breadcrumbs, turning until coated.
Heat enough oil for deep-frying in a large saucepan or set a deepfat fryer to 180-190°C/350-375°F.
Add the croquettes to the pan, in batches, and fry for 2-2½ minutes, until golden brown.
Transfer to a plate lined with kitchen paper and keep hot in an oven until all croquettes are cooked. Serve immediately while still warm.
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