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Colin's smoked mackerel croquettes
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Prep Time:
325 minutes
Cook Time:
45 minutes
Total Time:
370 minutes
Irresistible deep-fried croquettes with ever-changing fillings are a must-try at Colin Fassnidge's restaurant. Prepare ahead for a crispy, gooey delight!
Ingredients:
  • 500g firm white fish fillets, cut into 4 pieces
  • 19.20 gm sea salt flakes
  • 2 fresh thyme sprigs
  • 2 garlic cloves, crushed
  • 3 lemons, rind finely grated
  • 275g mackerel
  • 500ml (2 cups) fish stock
  • 1 tsp fennel seeds, toasted
  • 1 tsp coriander seeds, toasted
  • 580ml (2 1/3 cups) milk
  • 150g butter
  • 150g (1 cup) plain flour
  • 100g plain flour, extra
  • 20.00 ml good-quality horseradish sauce or cream
  • 11.80 gm hot English mustard
  • 200g fresh breadcrumbs
  • 6 eggs
  • Vegetable oil, to deep-fry
  • Horseradish creme fraiche, to serve (see Notes)
Instructions:
  • Prepare a 20 x 30cm slice pan by greasing the base and sides and lining it with baking paper. Also, line a baking tray with baking paper. In a bowl, combine white fish, salt, thyme, garlic, and the zest of 2 lemons. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to marinate.
  • Peel off and set aside the skin and bones from the smoked fish, discarding the blood line. Finely chop the flesh and keep it aside. In a pot, bring the stock along with the reserved bones and skin to a boil over high heat. Once boiled, remove from heat and let it sit for 15 minutes to infuse flavors. Strain the mixture through a sieve into a bowl, discarding any solids.
  • In a saucepan over medium heat, gently simmer fennel, coriander, white fish, and 2 cups of milk (avoid boiling). Remove from heat and let it sit for 10 minutes until the fish flakes easily with a fork. Flake the fish into a bowl and strain the milk mixture into the fish stock.
  • In a saucepan, gently melt the butter over low heat. Add flour and cook, whisking, for 1 minute. Remove from heat. Gradually pour in the stock mixture while whisking continuously until smooth. Return to heat and cook, stirring, for 5-10 minutes until the sauce boils and thickens. Remove from heat, then mix in white fish, smoked fish, horseradish, mustard, remaining lemon rind and juice. Season to taste, pour into a prepared pan, and chill in the fridge for 2 hours or overnight until set.
  • Form the fish mixture into 32 balls. Prepare two bowls: one with breadcrumbs and the other with extra flour. In a separate bowl, whisk the egg with the remaining milk. Roll the fish balls in flour, coating evenly. Shake off any excess flour. Dip the flour-coated balls into the egg mixture, then into the breadcrumbs. Repeat the egg and breadcrumb coating process for a double coat. Place the coated balls on a tray and refrigerate for 20 minutes until firm.
  • Heat oil in a saucepan until it reaches 160C. Fry in batches until golden, about 1-2 minutes. Drain on paper towel-lined plate. Serve with horseradish creme fraiche.

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