Fish and Prawn Croquettes

12 Sept

This is a fantastic dish for using up leftover bread, milk and any fish that you have. It can be eaten as a main meal, lunch or a hearty snack!

Serves 2

Fish Filling

150g white fish, any

150g prawns, cooked

White sauce to bind

30g butter

1 onion, finely chopped

45g plain flour

100 ml milk

1 tbsp parsley, chopped

Crumbs to Coat

2 - 3 tbsp flour, any

1 egg, beaten

120g breadcrumbs

Cook the fish till tender and just cooked by baking, grilling, or steaming.
Chop the prawns roughly.
Heat the butter in a saucepan.
Add the onion and stir for half a minute.
Add the flour and stir for a minute.
Add the milk slowly a little at a time, stirring constantly, insuring all the milk is absorbed into the flour mix before adding more.
Continue until all the milk has been used up.
Cool slightly.
Mix the fish and prawns into the white sauce and stir in the parsley.
Leave in the fridge to set.
With damp hands mould in to croquettes approx. 5 - 7 cm long by approx. 3 cm thick.
Dip in to the flour.
Then dip in to the egg, shake of excess.
Then dip in to the breadcrumbs, tossing round until all the croquette is covered in breadcrumbs.
Deep fry until golden (you can also bake in the oven or air fryer).