Curried Fish Croquettes

Curried Fish Croquettes

250g fish – I used Red Cod
Mace powder
15g butter
1 shallot – chopped
1 teaspoon curry powder
30g Gluten Free Flour
1/2 cup milk
1/2 egg (beaten)
Sunflower oil for deep frying

For coating:
1 egg (beaten)
Gluten free breadcrumbs – I used fresh breadcrumbs.

Poach the fish, with a pinch of mace to flavour, in moderate oven at 180 degrees celsius for 15minutes, then drain, and flake flesh. Melt the butter and add the shallot and cook for 2 minutes. Add the curry powder and cook a further minute. Blend in the flour and milk, stir over heat until boiling and allow to simmer for a minute. Add the flaked fish to the sauce. Season to taste and add beaten egg. Turn mixture onto a plate and allow to get quite cold in refrigerator. Divide into spoonfuls and roll into croquettes on a floured board. Coat with the whole beaten egg and breadcrumbs and deep fry in deep fryer until crisp and golden brown.

These have a mild curry flavour. The inside is very hot when cooked.

It has been quite windy here today, but we have had a pretty mild winter so far, with only a couple of cold snaps.


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