450 g (1 lb) fillet of haddock
1 bay leaf
568 ml (1 pint) milk
25 g (1 oz) butter or margarine
225 g (8 oz) plain flour
75 g (3 oz) gherkins, finely chopped
50 g (2 oz) capers, finely chopped
finely grated rind of 1 lemon
salt and freshly ground pepper
1 egg
oil, for deep frying
1 bay leaf
568 ml (1 pint) milk
25 g (1 oz) butter or margarine
225 g (8 oz) plain flour
75 g (3 oz) gherkins, finely chopped
50 g (2 oz) capers, finely chopped
finely grated rind of 1 lemon
salt and freshly ground pepper
1 egg
oil, for deep frying
method
1. Put the fish into a pan with the bay leaf and 300 ml (1/2 pint) milk and poach for about 10 minutes. Strain, reserving the liquid.
2. Melt the butter in a saucepan, stir in 50 g (2 oz) flour and cook, stirring for 1 - 2 minutes. Remove from the heat and gradually add the reserved liquid and 150 ml (1/4 pint) milk. Return to the heat and simmer until thickened, then stir in the flaked fish, gherkins, capers, lemon rind and seasonings. Leave until cool.
3. Divide the mixture into twelve and shape into balls with well floured hands. Season 50 g (2 oz) flour and coat the fish in it.
4. Make the batter: sift the remaining flour with a pinch of salt. Make a well in the centre and beat in the egg and remaining milk.
5. Heat the oil to 180°C (350°F). Dip the fish in the batter and fry for about 3 minutes until puffed and golden in colour.
2. Melt the butter in a saucepan, stir in 50 g (2 oz) flour and cook, stirring for 1 - 2 minutes. Remove from the heat and gradually add the reserved liquid and 150 ml (1/4 pint) milk. Return to the heat and simmer until thickened, then stir in the flaked fish, gherkins, capers, lemon rind and seasonings. Leave until cool.
3. Divide the mixture into twelve and shape into balls with well floured hands. Season 50 g (2 oz) flour and coat the fish in it.
4. Make the batter: sift the remaining flour with a pinch of salt. Make a well in the centre and beat in the egg and remaining milk.
5. Heat the oil to 180°C (350°F). Dip the fish in the batter and fry for about 3 minutes until puffed and golden in colour.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
