Fish Croquettes with Portuguese Aïoli - Fiskkroketter med portugisisk aïoli

FISH CROQUETTES WITH PORTUGUESE AÏOLI

Fiskkroketter med portugisisk aïoli

Serves 4

1 lb "floury" potatoes, e.g. King Edward

14 oz fillet of cod or sathe

½ finely chopped onion

1 tablespoon oil

1 egg

0.2 cup flour

1½ teaspoons salt

some pepper

Coating:

0.8 cup flour

2 eggs

1.2 cups dried breadcrumbs

For frying:

0.8 cup oil

Aïoli:

1 egg yolk

1 teaspoon smoked paprika

some cumin

1 tablespoon white wine vinegar

0.6 cup oil

1 crushed garlic clove

some salt

Peel and split the potatoes and boil until tender in salted water. Cut the fish in cubes and fry them in oil with the onion. Rice the potatoes in a bowl and add fish and onion. Add egg, flour, salt and pepper and mix to a dough that you can handle. Shape into round balls.

Arrange one plate with flour, one with beaten egg and one with dried bredcrumbs for the coating. First roll in flour, then in egg and last dried breadcrumbs. Leave so the coating can set a little while you prepare the aïoli.

Beat egg yolk, spices and vinegar and beat in the oil dropwise, so that the mayonnaise gets really thick and doesn't curdle. Flavor to taste with garlic and salt.

Fry the croquettes in lots of oil in a frying pan or a deep-fryer.

Serve with the aïoli and maybe potato wedges from the oven. A salad sounds like a must here.

Enjoy!

Bella