Name: Fish and caper croquettes
Cook time: 40 min
Total time: 40 min
Ingredients: 3/4 cup (180ml) water; 3/4 cup (180ml) dry white wine; 2 bay leaves; 400 gram skinless boneless firm white fish fillets; 40 gram butter; 1/4 cup (35g) plain flour; 1 cup (250ml) milk; 2 teaspoon finely grated lemon rind; 2 tablespoon rinsed drained baby capers, chopped finely; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh chives; 1/4 cup (35g) plain flour, extra; 1 egg, beaten lightly; 1 cup (70g) stale breadcrumbs; vegetable oil, for shallow-frying; 1 medium lemon, sliced thickly

Fish and caper croquettes

Crispy on the outside and melt-in-your-mouth on the inside, these croquettes can be more than just a starter when they're served with vegies or salad.

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Makes 16 Item

Cook

40M

Ingredients

3/4 cup (180ml) water

3/4 cup (180ml) dry white wine

2 bay leaves

400 gram skinless boneless firm white fish fillets

40 gram butter

1/4 cup (35g) plain flour

1 cup (250ml) milk

2 teaspoon finely grated lemon rind

2 tablespoon rinsed drained baby capers, chopped finely

1 clove garlic, crushed

1 tablespoon finely chopped fresh chives

1/4 cup (35g) plain flour, extra

1 egg, beaten lightly

1 cup (70g) stale breadcrumbs

vegetable oil, for shallow-frying

1 medium lemon, sliced thickly

Method

1.Combine the water, wine and bay leaves in small saucepan; bring to the boil. Add fish, reduce heat; simmer, covered, about 5 minutes or until fish is cooked through. Drain fish; discard cooking liquid, flake fish coarsely.

2.Meanwhile, melt butter in medium saucepan. Add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk; cook, stirring, until mixture boils and thickens. Remove from heat; stir in rind, capers, garlic, chives and fish. Cover; refrigerate 2 hours.

3.Roll rounded tablespoons of fish mixture into ovals; coat in extra flour, shake off excess. Dip croquettes in egg then breadcrumbs.

4.Heat oil in large frying pan; cook croquettes until browned all over. Drain on absorbent paper. Serve with lemon slices.

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