I love tapas. I love that you can have lots of little bursts of flavour, instead of being restricted to one plate. One of my favourites is the fish croquettes from La Taberna in Playa Blanca, Lanzarote.
Right – have a little taste of Spain with this lovely recipe for fish croquettes
- 3 cups of firm fleshed white fish – boiled. Cod, coley or hake are perfect for this.
- 1 cup of really thick “white sauce” – you can get this in a packet, or make your own. Just make sure it’s REALLY thick!
- a handful of finely chopped parsley. Always use fresh for this… the dried stuff doesn’t work so well. The parsley is of course optional
- Pinch of nutmeg (optional)
- Egg for coating – lightly whisked
- Breadcrumbs for coating – about 100 grams should do it
Take your fish, and mash it finely, ensuring that all skin and any tiny bones are gone.
Mix the fish with the parsley and white sauce together well, mashing as you go, until it reaches a thick and creamy consistency
I often put it in the fridge for half an hour at this point… as it firms it up and makes it easier to shape… but if you’re in a hurry, then don’t worry about that bit.
Roll into 1 inch balls… or barrel shapes 1 inch across.
Dip into the egg and then the breadcrumbs
Fry in hot oil, turning regularly, until they are browned and hot throughout.
Serve immediately with wedges of lemon, and / or with my favourite garlic mayonnaise