Fish Croquettes

If this isn't contemporary Asian, I don't know what is.

Unfortunately for me, the fish croquettes from a seafood cookbook I borrowed were cosmetically perfect but internally flawed. Heck, the one thing about them that was perfect was the one thing I changed (panko instead of Italian bread crumbs). The book is one of those excuses for glossy photos with great ideas but poor instructions and flawed proportions. Even more unfortunately, I actually followed the recipe.

So here, in theory, is what I would do in the future. Remember, this is not a tried and true recipe, just how I thought the recipe should have been written.

• 1 1/2-2 pounds flakey white fish (2 filets).
• 1 1/2 cups milk.
• 1 pound dry flakey potato (two moderately sized Russets, for example), baked or steamed
• your choice of herbs to go with your fish: thyme, parsley, spring onion, yellow onion, mustard, etc. Two tablespoons total, all chopped.
• 1 lemon
• butter, a few tablespoons
• flour for dusting
• one egg
• panko bread crumbs

Simmer the fish filets for 3-4 minutes, or until they flake easily. Flake the fish well, and set the fish aside.

Mash the potatoes while they're warm, and encorporate the herbs you're using. The heat from the potatoes will cook the herbs. If you're using yellow onions, sautee them first until they're brown around the edges.

Add a teaspoon of lemon zest and half a teaspoon (or more) of lemon juice to the potatoes. Fold in fish. Put mixture in the fridge to chill for at least an hour. Be sure to press some plastic wrap directly on it so a hard skin doesn't form.

After the mixture is chilled, form it into patties or logs (as pictured). Dust with flour and return to the fridge to chill until firm (30 minutes). You can also leave these in the fridge overnight or freeze for a few months.

When you're ready to fry, heat an inch of oil to 360 degrees. Have a plate of each ready: flour, a beaten egg, and panko crumbs. Roll each log in flour, then egg, then panko, and place gently in the oil. Adjust the temperature of the stove often so the temperature of the oil stays between 350-375 degrees. I try not to go much over 360 degrees. Turn the logs over only when the bottom is as golden brown as pictured. It should fry for about three minutes on each side, but it will depend how big your logs are and how cold they've gotten in the fridge.

When done, remove to a plate lined with paper towels. It's best to serve these hot, of course, but if you've fried too quickly and need to keep them warm before dinner, place them in a warm oven for ten minutes.