Snapper, agria, lemon and tarragon croquettes
These crispy morsels are full of fresh snapper, lemon and licorice-like tarragon. Serve with good aioli.
Gretchen LoweFood stylist, chef and photographer
- prepare
- cook
- 4-6 servings
- Easy
Caption:Snapper, Agria, Lemon & Tarragon Croquettes.Photo credit:Gretchen Lowe
Ingredients
- 600g Agria potatoes, cut into chunks
- 3-4 (about 500g) snapper fillets (or other white fish)
- 2 tsp English mustard
- Zest of 2 lemons, plus wedges to serve
- Small bunch of tarragon leaves, chopped (about ⅓ cup)
- ½ cup plain flour
- 1-2 eggs, beaten
- 150g panko crumbs
- 1 cup rice bran oil for frying
Instructions
- Scrub potatoes and cut into rough chunks. Add to a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Season fish fillets and pan fry 3 minutes each side over a medium/high heat. Cool for a few minutes, then break into large flakes.
- Mix the potato, mustard, lemon zest, and tarragon. Season with salt and pepper. Lightly mix in the cooked snapper, taking care not to break it up too much.
- Shape into 12-16 medium sized oval croquettes.
- Put flour, egg and panko crumbs into 3 small dishes. Dip the croquettes into the flour, dusting off any excess, then dip in the egg, and finally coat in panko crumbs.
- Heat oil in a large pan. Fry the croquettes over a medium heat for 3-4 mins each side until deep golden and heated through.
- Serve with good aioli, salad greens and lemon wedges.
