Last Saturday we had lunch in the Wright Brother’s fish restaurant in Spitafields. There was more eating (and drinking) to be done later in the afternoon so lunch was light. Some of us had Smoked Haddock Croquettes and there were so good I thought I might have go doing them at home.
They came out very well and all got eaten. And whilst there were some sticky fingers during the assembly process they were easy to make. I think the secret may be to try and make sure you end up using slightly more potato than fish.
The haddock was bought this morning from Wards. I weighed it out and then weighed up the potatoes making sure there was one to many.
The potatoes were boiled until they were soft enough to me mashed. In the meantime I cooked the haddock in hot milk until it just started to flake, finely chopped some parsley and laid out the assembly line – plain flour, egg and breadcrumbs.
Once the potatoes were cooked I mashed them with a smudge of butter and gave them five minutes of reading the paper time to cool down. They were then mixed with the flaked haddock and some of the milk it had cooked in, the chopped parsley, plenty of salt and pepper and a small teaspoonful of Colman’s English Mustard.
This mixture was then shaped into croquettes and taken through the assembly line; rolled in flour, dipped in egg and covered in breadcrumbs.
Once they were all done oil was heated in a pan until hot enough to make a breadcrumb sizzle and in went the croquettes until they were cooked through and crisp.
We had them with green beans and soft boiled eggs.
Sheep's Head Food Company 