Colin Fassnidge’s deep-fried croquettes are crispy, gooey balls of goodness and are one of the most popular dishes at his restaurant – they often change up the filling, but they’re always a favourite! Start this recipe at least one day ahead.
Ingredients (19)
500g firm white fish fillets, cut into 4 pieces
2 tbsp sea salt flakes
2 fresh thyme sprigs
2 garlic cloves, crushed
3 lemons, rind finely grated
1 (275g) whole smoked mackerel or kipper, head removed
500ml (2 cups) fish stock
1 tsp fennel seeds, toasted
1 tsp coriander seeds, toasted
580ml (2 1/3 cups) milk
150g butter
150g (1 cup) plain flour
100g plain flour, extra
1 tbsp good-quality horseradish sauce or cream
2 tsp hot English mustard
200g fresh breadcrumbs
6 eggs
Vegetable oil, to deep-fry
Horseradish creme fraiche, to serve (see Notes)
Method
Step 1
Grease the base and sides of a 20 x 30cm (base measurement) slice pan and line with baking paper. Line a baking tray with baking paper. Place white fish, salt, thyme, garlic and rind from 2 lemons in a bowl and cover with plastic wrap. Place in the fridge for 2 hours or overnight to marinate.
Step 2
Remove and reserve skin and bones from smoked fish. Discard blood line. Finely chop flesh. Set aside. Bring stock and reserved bones and skin to the boil over high heat. Remove from heat. Set aside for 15 minutes to infuse. Strain through a sieve into a bowl. Discard solids.
Step 3
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