Fish and prawn croquettes
This is a fantastic dish for using up leftover bread, milk and any fish that you have. It can be eaten as a main meal, lunch or a hearty snack!
Ingredients: (serves 2)
Fish Filling:
150g white fish, any
150g prawns, cooked
White sauce to bind:
30g butter
1 onion, finely chopped
45g plain flour
100 ml milk
1 tbsp parsley, chopped
Crumbs to Coat:
2 - 3 tbsp flour, any
1 egg, beaten
120g breadcrumbs
Method:
- Cook the fish till tender and just cooked by baking, grilling, or steaming.
- Chop the prawns roughly.
- Heat the butter in a saucepan.
- Add the onion and stir for half a minute.
- Add the flour and stir for a minute.
- Add the milk slowly a little at a time, stirring constantly, insuring all the milk is absorbed into the flour mix before adding more.
- Continue until all the milk has been used up.
- Cool slightly.
- Mix the fish and prawns into the white sauce and stir in the parsley.
- Leave in the fridge to set.
- With damp hands mould in to croquettes approx. 5 - 7 cm long by approx. 3 cm thick.
- Dip in to the flour.
- Then dip in to the egg, shake of excess.
- Then dip in to the breadcrumbs, tossing round until all the croquette is covered in breadcrumbs.
- Deep fry until golden (you can also bake in the oven or air fryer).
Recipe courtesy of Zena Leech-Calton 漏 for #FoodSavvy Norfolk & Suffolk