ingredients
serves 4
7/8 cup milk
2 bay leaves
3 tablespoons butter
3 tablespoons flour
3 tablespoons chopped onions
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red bell pepper flakes
1/2 pound cooked fish, such as cod or haddock, skinned, boned and flaked
2 eggs
2 tablespoons finely chopped fresh parsley
1 1/3 cups dry breadcrumbs
oil for deep frying
method
1. In a medium-sized saucepan, scald the milk with the bay leaves over moderate heat. Remove the pan from the heat and allow the milk to cool to lukewarm. Strain the milk.
2. In another pan, melt the butter over moderate heat. Off the heat stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Add the onions, salt, black pepper and red pepper flakes and stir well to blend.
3. Bring the sauce to the boil, stirring constantly, then simmer for 2 - 3 minutes. Gradually stir in the fish. Add 1 egg, beaten, and the parsley and mix well.
4. Pour the mixture into a medium-sized bowl; cover with plastic wrap. Allow the mixture to cool and then chill in the refrigerator for 1 hour or until completely cold.
5. Remove the bowl from the refrigerator. Divide the mixture into equal portions. On a floured board, roll and shape the portions into croquettes. Beat the remaining egg on a plate. Dip the croquettes in the egg and roll them in the breadcrumbs.
6. In a deep-frying pan, heat the oil over high heat until it registers 180°C (350°F) on a fat thermometer or a small cube of dry bread dropped into the pan turns golden in 60 seconds. Line a dish with absorbent paper and keep warm.
7. Place the croquettes, a few at a time, in a deep-frying basket and place the basket in the pan. Lower the heat to moderate and fry for 5 - 6 minutes, or until the croquettes are crisp and brown all over. Remove and drain the croquettes well on absorbent paper. Transfer to the serving dish. Serve at once.
