Crusted Fish Croquettes

Poach the Fish(10m)

Place the fish fillets in a shallow pan, cover with lightly salted water and poach over medium heat for 8–10 minutes until cooked through. Drain, allow to cool slightly, then flake the fish into a large mixing bowl, removing any bones.

Make the Croquette Mix(20m)

To the flaked fish, add the mashed potato, finely sliced spring onions, chopped parsley, minced garlic, Dijon mustard, lemon zest, smoked paprika, salt and black pepper. Mix thoroughly until combined. Refrigerate for 20 minutes to firm up.

Shape the Croquettes(10m)

Using your hands, shape the chilled mixture into oval croquettes approximately 7–8 cm long, about 60g each. You should get around 12 croquettes. Place on a lined tray.

Set Up Breading Station(15m)

Prepare three shallow dishes: one with seasoned plain flour mixed with cornstarch, one with beaten eggs, and one with panko breadcrumbs combined with desiccated coconut. Coat each croquette in flour, then egg wash, then the coconut-panko crust. Return to the tray and refrigerate for 15 minutes.

Prepare the Island Tartare Dip(5m)

Finely chop the capers, gherkins, fresh dill and red chilli. Combine with the mayonnaise, Tabasco sauce, juice of one lime, and a pinch of salt and pepper. Mix well and refrigerate until needed.

Make the Mango Salsa(6m)

Dice the mango into small cubes. Finely dice the red onion and deseed and finely chop the red chilli. Roughly chop the coriander. Combine mango, red onion, chilli, coriander, juice of one lime, salt and pepper in a bowl. Toss gently and set aside.

Heat the Oil(5m)

Pour vegetable oil into a deep heavy-bottomed pan or deep fryer to a depth of about 5–6 cm. Heat to 175°C (350°F). Test with a small piece of breadcrumb — it should sizzle immediately.

Fry the Croquettes(8m)

Working in batches of 3–4, carefully lower the croquettes into the hot oil. Fry for 3–4 minutes, turning gently, until deep golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Season lightly with salt while still hot.

Flash Fry the Rocket(1m)

In the same hot oil, carefully drop in the rocket leaves in small batches. Fry for 10–15 seconds until crisp but still bright green. Remove immediately with a slotted spoon and drain on kitchen paper. Season with a pinch of sea salt.

Plate the Croquettes

Arrange 3 hot croquettes per portion on a warm plate or wooden board. Position them slightly overlapping for a restaurant-style presentation.

Add the Accompaniments

Spoon a generous portion of mango salsa alongside the croquettes. Place a small ramekin or quenelle of island tartare dip on the plate.

Garnish and Finish

Top the croquettes with a nest of crispy fried rocket leaves. Finish with a wedge of lime on the side, a light dusting of smoked paprika and a few fresh coriander leaves. Serve immediately while the croquettes are hot and crispy.