These herby croquettes filled with fluffy mashed potato and surrounded by a crisp breadcrumb coating are the perfect vehicle for any scraps of fish you have left over from trimming...
These herby croquettes filled with fluffy mashed potato and surrounded by a crisp breadcrumb coating are the perfect vehicle for any scraps of fish you have left over from trimming fillets or filleting whole fish. You could also use leftover cooked fish. However you make them, they’re just the thing to serve with a chilled glass of white in the garden with friends.
Put the potato cubes in a pan of salted water, bring to the boil and simmer for 15-18 minutes until very tender. Meanwhile, sprinkle the fish trimmings and scraps with a good pinch of salt and put in a sieve over a bowl to drain for 10 minutes.
While the fish is draining, make the dip. Put the saffron threads in a small bowl with 1 tbsp just-boiled water and leave to infuse for 10 minutes. Stir in the garlic, mayo and yogurt. Season and set aside.
Once the potatoes are tender, drain well, add the butter and mash until creamy. Season with salt and pepper, then stir in the fish, herbs and lemon zest. Use wet hands to roll heaped tablespoons of the potato mixture into 3-4cm logs.
Put the flour, egg and breadcrumbs in separate shallow bowls. Roll each fish log in turn in flour to coat, then in the egg, then in the breadcrumbs. Transfer to a plate, then chill for 15 minutes.
Put a large, deep frying pan over a medium heat, add 1.5cm oil, then heat until a crumb sizzles and turns golden in 5 seconds. Fry the croquettes in batches for 6-7 minutes, turning halfway through, until deeply golden all over. Use a slotted spoon to transfer to a wire rack sitting over a tray to drain.
Leave to cool for 5 minutes before serving the croquettes with the saffron dip and lemon wedges for squeezing over.