Recipes by Oscar and Otto, Images Alex Spodyneiko
Smoked Kahawai Croquettes
Nothing says Spanish tapa as much as the little deep-fried croquettes. Offered in a wide range of flavours, a good croquette will hide an explosion of flavour beyond its crunchy exterior. These smoked kahawai croquettes are always a hit at Oscar.
600g smoked kahawai (or other smoked fish)
2 medium onions, finely diced
2 medium cooked and mashed potatoes
3 tbsp vegetable oil
¾ cup flour
½ cup chopped flat leaf parsley
zest of ½ lemon
salt & pepper to taste
vegetable oil to fry
Sauté onions in oil, then put aside.
Melt butter, add flour, and stir constantly until mixture is gently bubbling, then add milk little by little until a smooth consistency.
Add onions, flaked fish, mashed potatoes, lemon zest, parsley and salt and pepper and combine.
Roll into walnut-size balls, coat in panko crumbs and deep fry. (Alternatively you can bake them in the oven on a greased tray.)
This approach can be adapted for a wide range of fillings simply by changing the flavouring after adding the sautéed onion at step 3. Ham and cheese, chicken, or smoked beef cheek … the options are endless.
Smoked fish croquettes go well with an oaky chardonnay. Millton Opou Gisborne Chardonnay would be great!
Oscar & Otto
51 The Strand, Tauranga