Kentucky Fried Croquettes
These are the Croquettes that CRUNCH. Each piece is a pocket of pure satisfaction, flash-fried to a deep, golden mahogany, ensuring a perfectly rigid, spiced exterior. These can also be air fried - healthier option. The secret is the filling, little delicate pieces of Basa nessled in. Perfect for when you need a moment of serious comfort. Don't forget the dip: a necessary vehicle for an explosive flavour finish.
Ingredients (to sharing)
- 240g Basa (chopped into small pieces)
- 3 large potatoes
- 2 cups of Fine Cornmeal
- 1/2 tbsp dried thyme, basil and oregano
- 1 tbsp Celery Salt
- 1 tbsp Dried Mustard
- 2 tbsp paprika and garlic
- 1 tsp salt and ground white pepper
- 1 tbsp Ground Ginger
- 1 large egg
- 100ml vegetable oil for frying
- 1 lemon to serve
Instructions
- Peel and slice potatoes, add the fish pieces to a pan, cover with water and gently boil for 8 minutes then drain and mash.
- Let the mixture cool. When cold refridgerate for 20 minutes
- Add the cornmeal in a bowl with all the herbs and spices and mix.
- Roll the fish/mash into tube shapes - forming a croquette look.
- Whisk the egg in a bowl to dip the croquettes into.
- After coating in egg, dredge the croquette shapes into the cornmeal/spice mix, then shake off the excess coating.
- (for a healthy option - place pieces into air fryer, spray with oil - cook 190 degrees for 7 mins, turn over and check evey few minutes)
- Add oil to a deep fryer or a large pot that is at least 3 inches high.
- Heat the oil until small bubbles start to appear and fry the croquettes for 15 - 18 minutes. (maybe 5 at a time)
- Remove from the oil and rest on a drying rack or place on to kitchen roll to soak up excess oil.
- Sprinkle some parsley on top (optional)
- Serve with wedges of lemon and a dip of choice.