Herby fish croquettes with easy tartar sauce
These herby fish croquettes are made with cod, haddock and salmon and taste absolutely delicious with homemade tartar dipping sauce.
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Servings: 20 croquettes
- 350 g | 12 1/2 oz skinless cod haddock, salmon pieces (1 packet fish pie mix)
- 250 ml | 1 cup milk
- 5 spring onions scallions
- 1 large shallot
- 150 g | 5 1/2 oz Panko breadcrumbs divided
- 1 tsp chopped fresh dill
- 1 tsp chopped fresh flat leaf parsley
- 1 tsp chopped fresh chives
- 2 tsp pickles
- 1 tsp capers
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 large egg lightly beaten
- zest of a lemon
- salt and freshly ground pepper
- sunflower oil and butter or olive spread to fry
- For the tartar sauce
- 5 heaped tbsp mayonnaise I used light mayo
- 1 tbsp dill pickles
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp dill juice
- 1 tsp fresh dill finely chopped
- lemon wedges to serve
Put the milk in a deep-sided frying pan and add the fish. Cook over medium-low heat for about 5 minutes until the fish falls apart when flaked with a fork. Drain the fish and leave to cool. Reserve the poaching liquid – you might need some of it.
Put the shallot, spring onions, herbs, pickles and capers in a mini chopper and pulse until finely chopped. Alternatively chop everything by hand.
Place in a bowl together with half the breadcrumbs, the mayonnaise, lemon juice and zest and fish. Mix together with a fork or break the fish apart with your hands.
Mix in the egg to bind together. If the mix is a bit too dry, add a little of the poaching liquid. Form little balls with slightly wet hands.
Put the remaining breadcrumbs in a plate and season liberally with salt and pepper. Roll the fish croquettes in the breadcrumbs to coat.
Heat 3 tbsp of butter and 2 tbsp of sunflower oil in a non-stick frying pan and fry the croquettes, in batches if necessary, until golden – around 6 minutes total, turning frequently. Drain on kitchen paper.
Make the tartar sauce. Finely chop the pickles, capers and dill and mix with the mayonnaise, pickle and lemon juice.
Serve the fish croquettes warm with the tartar sauce and lemon wedges on the side.