Turning the Tide Newsletter – Spring 2024
Recipe: Zero Waste Fish Croquettes
In a zero waste approach to fish, we use the fish loins for certain dishes, and every other bit of meat in the fish is used in this recipe. Bones are also used for stock.
Ingredients:
- 300g picked fish meat (from heads, frames and belly), previously cooked
- 400g potatoes desiree, skin on and diced into large cubes
- 1 bunch parsley, chopped
- 1 white onion, finely diced
- 1/2 bunch Spring Onion, chopped
- 1 teaspoon paprika
- 2 eggs
- Bread crumbs
- Frying oil
- Salt
- Pepper
Method:
- Cook the potatoes: place the diced potatoes in a pot of salted cold water and bring to a boil. Cook until the potatoes are fork tender, about 15 minutes. Drain and mash the potatoes until smooth. Set aside to cool.
- Prepare the croquette mixture: in a large bowl, combine the mashed potatoes, flaked fish, chopped onion, beaten egg, chopped parsley and spring onion, salt, black pepper, paprika. Mix until all ingredients are well incorporated.
- Shape the croquettes: with your hands, shape the mixture into small oval-shaped croquettes.
- Crumb the croquettes: in one bowl, beat the remaining egg, and in another put the bread crumbs. Dip the croquettes first in the egg mixture, then in the bread crumbs. Crumb all of them before frying.
- Fry the croquettes: Heat enough vegetable oil in a large pot to cover at least half of a croquette, over medium heat. Once the oil is hot, add the croquettes in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove the croquettes from the skillet and drain on paper towels.
- We like to serve it with our house fermented chilli oil. It also goes well with aioli or just a lemon wedge! (makes 15-20 units)