HERBED FISH FRITTERS

Description:
Serve these mini fritters with a tartare sauce. Simply chop some capers and gherkins and stir into good quality mayonnaise.

Ingredients:
450 gm fish fillet
1 ¼ c milk
450 gm cooked potatoes, mashed
1 fennel bulb, chopped
3 T chopped fresh parsley
2 eggs
1 T unsalted butter
2 c white breadcrumbs
2 T sesame seeds
Vegetable oil for deep frying
Salt & pepper

Directions:
• Gently poach the fish filets in the milk for about 15 minutes until fish flakes easily. Drain and reserve the milk.
• Peel the skin off the fish and remove any stray bones. Mix fish, potatoes, fennel, parsley, eggs and butter.
• Transfer the mixture to a bowl, add 2 T of the reserved milk and season with salt and lots of ground pepper. Mix well. Cover with clear plastic film and chill for 30 minutes, then shape into even-sized fritters.
• Mix bread crumbs and sesame seeds in a shallow dish, then roll croquettes in the mixture.
• Heat the oil in a large heavy pan. Deep fry the croquettes until golden brown. Drain well on paper towels and serve hot.