350g| 12 1/2 oz skinless codhaddock, salmon pieces (1 packet fish pie mix)
250ml| 1 cup milk
5spring onionsscallions
1large shallot
150g| 5 1/2 oz Panko breadcrumbsdivided
1tspchopped fresh dill
1tspchopped fresh flat leaf parsley
1tspchopped fresh chives
2tsppickles
1tspcapers
2tbspmayonnaise
1tsplemon juice
1large egglightly beaten
zest of a lemon
salt and freshly ground pepper
sunflower oil and butteror olive spread to fry
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For the tartar sauce
5heaped tbsp mayonnaiseI used light mayo
1tbspdill pickles
1tbspcapers
1tbsplemon juice
1tspdill juice
1tspfresh dillfinely chopped
lemon wedges to serve
Instructions
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.