I was planning to make my mother-in-law's fish cake recipe today but I didn't make it in time to buy the spanish mackerel or what they locally call ikan tenggiri from the fish market.... so saving that recipe for another day now!
So instead I made this Fish Croquette dish for lunch today. When I was making this I accidently added a little too much mash potato to my fish paste and decided to turn the fish cake into more of a croquette style dish. It was ok in the end because all the kids like eating mashed potatoes anyway and like anything with a crispy skin to it.
400g fish fillet (I used a dory fish fillet)
6 small potatoes, peeled and cooked
1 small onion, chopped finely
1 tbsp spring onion, chopped finely
1 tbsp coriander, chopped finely
1 tbsp carrot, chopped finely
salt and pepper
1 egg, beaten, for coating
3/4 cup flour, for coating
1 cup breadcrumbs (I use the Japanese style breadcrumbs), for coating
1. Using a cleaver, chop the fish fillet into smaller pieces and continue to chop until it becomes more like a fish paste or alternatively you can use a food processor to make the fish paste. I like to make the fish paste the old fashion way that way I can determine the texture of the paste, usually a mixture of paste and finely chopped fish.
2. In a mixing bowl, add all the ingredients for the fish mixture, Using a fork, mash the potatoes and combine all the ingredients into a rough dough.
3. Use a heaped spoon to measure each croquette and shape it into an oval shape with moistened hands. I find it's easier to handle if your hands are slightly wet. Roll each croquette into some flour and then dip it into the egg and lastly roll it into the breadcrumbs. Shake off the excess breadcrumbs and set aside.
4. Heat the oil in a saucepan for deep frying. Deep fry in batches and carefully turn over on each side until it is golden brown. Remove and drain on paper towels. Serve with mayonnaise or sweet chilli sauce.