|350g / 12 oz white fish fillets, such as cod, haddock or monkfish, skinned and
300ml / 10 fl oz milk
salt and pepper
4 tbsp olive oil or 55g / 2 oz butler
55g / 2 oz plain flour
4 tbsp capers, roughly chopped
1 tsp paprika
1 garlic clove, crushed
1 tsp lemon juice
3 tbsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish
1 egg, beaten
55g / 2 oz fresh white breadcrumbs
1 tbsp sesame seeds
corn oil, for deep-frying
lemon wedges, to garnish
mayonnaise, to serve
Put the fish fillets and milk in a large frying pan and season with salt and pepper. Bring to
the boil, lower the heat and cook, covered, for 8-10 minutes, or until the fish flakes easily.
Remove and flake the fish, reserving the milk.
Heat the olive oil in a saucepan. Stir in the flour to form a paste and cook gently, stirring,
for 1 minute. Gradually stir in the reserved milk until smooth. Slowly bring to the boil, stirring,
until the mixture thickens.
Remove from the heat, add the fish and beat until smooth. Add the capers, paprika, garlic, lemon
juice and parsley, season again and mix well. Transfer to a dish, let cool, then chill, covered,
for 2-3 hours.
Pour the beaten egg onto a plate. Combine the breadcrumbs and sesame seeds on another plate. Divide
the fish mixture into 12 portions and form each into a 7.5in sausage shape. Dip each croquette in
the beaten egg, then coat it in the breadcrumb mixture. Chill for 1 hour.
Heat the oil in a deep pan to 180-190ºC / 350-375ºF. Cook the croquettes, in batches, for 3
minutes, or until golden brown and crispy. Drain well on kitchen paper.
Serve piping hot, garnished with lemon wedges and parsley sprigs, and accompanied by a bowl of
mayonnaise for dipping.