Fish croquettes (Psarokrokettes)
Everyone loves these tasty croquettes!
500 g frozen cod filets, skin and bones removed
4-5 shallots, chopped fine
250 ml beer
250 g self-rising flour
small bunch parsley, washed and chopped fine
small bunch dill, washed and chopped fine
salt & pepper
corn or sunflower oil for frying
Defrost the fish and allow to drain well. Pull it apart into very small bits with your fingers, removing bones and skin as you do so.
Mix the shallots, beer and egg into the fish. Sift the flour over the mixture, add the herbs, salt and pepper and mix together to form a light dough. It should be thick enough not to run off a spoon, but not too thick. Adjust thickness by adding either flour or beer. Refrigerate the mixture for ½ hour.
Heat about 2-3 cm. of oil in a pan. When the oil is hot, allow spoonfuls of the fish mixture to glide into the oil and fry until golden. If the oil is not hot enough, the croquettes soak up too much oil and cook too slowly, whereas if the oil is too hot, they brown too quickly and do not cook through: watch the oil temperature carefully!
Drain the croquettes on paper towels and serve them with cooked vegetables such as broccoli, cauliflower, courgettes and/or potatoes, or a fresh salad.
In Greece we eat these croquettes with skordalia, a garlic sauce, or cold mashed potatoes seasoned with olive oil and lots of garlic.