Serves: 4-6 people as a snack
Makes: Approx. 30 small croquettes
Recipe by: GILT Brasserie

INGREDIENTS


500g Chatham Blue Cod fillets
Flaky salt
500ml milk
1 sprig of thyme
125g butter
125g flour
Handful of chopped dill, chives, tarragon, and parsley (or any preferred fresh herbs)


FOR THE CRUMB


1 cup plain flour
2 egg whites, whisked
1⁄2 cup milk
1 1⁄2cups panko breadcrumbs

 

METHOD



1) Generously season the Chatham Blue fillets with flaky salt and let them sit for 10 minutes.
2) In a saucepan, combine the milk and thyme, then add the Chatham Blue fillets. Place on a low heat and bring to a simmer. Once the milk is simmering, the blue cod will be cooked through. Once cooked, carefully remove the blue cod from the milk and set both aside (you will need this milk further later on). Remove the thyme sprig from the milk.
3) In a new pan, melt the butter over a gentle heat. Add the flour and stir with a wooden spoon until a roux forms. Cook the roux for about 10 minutes, stirring regularly.
4) Gradually pour the saved milk into the roux, mixing well until a thick béchamel sauce forms.
5) Flake the cooked Chatham Blue into the béchamel sauce, add the fresh herbs, and gently fold everything together.
6) Transfer the mixture to a flat tray and refrigerate until it sets, this should be firm and workable.
7) Once the mixture has set, shape it into desired croquette shapes and sizes, and set them aside.
8) Prepare three separate bowls: one with flour, one with whisked egg whites and milk, and one with breadcrumbs. Roll the croquettes in the flour, then dip in the egg mixture, allowing excess to drip off, and finally coat them in the breadcrumbs. Repeat until all croquettes are coated.
9) Heat 4cm of vegetable oil in a deep or medium-sized saucepan to 170°C or until a piece of bread turns golden in 30 seconds. (Any type of bread you have in the pantry is suitable).
10) Fry batches of the croquettes in the hot oil for 4-5 minutes, or until they turn golden brown. Use a slotted spoon to remove them from the oil and drain them on paper towels.
11). Serve the croquettes on their own or with tartare sauce and fresh lemon wedges.
12) Enjoy!

This recipe was created with our award-winning Chatham Blue Cod...