Crunchy croquettes can be served as a starter with a sauce on top, or as a sandwich filling.
- Cod Or White Fish Fillets - 350 g (0.8 lbs)
- Milk - 300 ml (10.1 oz)
- Salt - to taste
- Pepper - to taste
- Oil - 4 tbsp
- Corn Oil - 4 tbsp
- Flour - 55 g (0.1 lbs)
- Chopped Caper - 4 tbsp
- Paprika - 1 tbsp
- Crushed Garlic - 1 clove
- Lemon Juice - 1 tbsp
- Chopped Fresh Parsley Leaf - 3 tbsp
- Egg - 1
- Breadcrumbs - 55 g (0.1 lbs)
- Sesame Seed - 1 tbsp
- Lemon Slice - 3-4
- Salad Leaves - 5-6
Put the cod fillets and milk in a pan and season with salt and pepper. Bring to a boil, cover the pan, then cook for 8-10 minutes over medium heat, until the fish flakes easily. Remove and flake the fish. Reserve the milk.
Heat the oil and stir in the flour gradually, and cook for about one minute. Stir in the milk until smooth, and bring to a boil again.
Remove the pan from the heat, add the fish and beat until smooth. Add the paprika, garlic, capers, lemon juice and parsley.
Pour the beaten egg on a plate. Mix the breadcrumbs and sesame seeds in a bowl.
Divide the fish mixture into 10-12 portions and form each into a 3-inch sausage shape. Dip the croquettes in the beaten egg, then coat in the breadcrumb mixture.
Cook the croquettes in a pan over medium-high heat for about 3 minutes, or until golden brown and crispy. Place them on a plate lined with paper towel.
Arrange the salad leaves on a plate and place the croquettes in the center of them.
Also known as: Breadcrumbed Fish With Caper And Paprika