Croquette de poisson et manioc (Fish and Cassava Croquettes)
Croquette de poisson et manioc (Fish and Cassava Croquettes) is a traditional New Caledonian recipe for a classic fried croquette of cassava and fish with a bread and desiccated coconut coating. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Fish and Cassava Croquettes (Croquette de poisson et manioc).
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Ingredients:
800g Cassava, peeled and chopped
800g Fish
1 Bunch of Parsley
4 spring Onions, finely chopped
200g Desiccated Coconut (unswetened)
200g Breadcrumbs
4 Eggs
Salt and freshly-ground black Pepper, to taste
Method:
Bring a pan of salted water to a boil, add the cassava and cook for about 20 minutes, or until just tender.
Drain the cassava, allow to cool slightly then place in a food processor with the blade attachment. Pulse to chop then process to remove the fibres.
In the meantime, gut and clean your fish. Poach the fish in court bouillon for about 20 minutes, or until cooked through and tender.
Flake the fish flesh with a fork whilst still hot (discard any skin and bones).
In a bowl, mix together the cassava purée and the finely-chopped spring onion and the fish flesh (everything should still be hot as this prevents your ending up with a sticky paste).
Shape the mixture into balls and set on a plate.
Whist the eggs and arrange in a bowl. Mix together the desiccated coconut and breadcrumbs then season with salt and black pepper. Arrange this mixture on a plate.
Dip the fish and cassava balls first in the egg then roll in the bread and coconut mixture to coat. Arrange on a baking tray lined withe parchment paper then place in the freezer for 20 minutes to firm.
Bring a deep fryer, wok or deep saucepan with oil up to 180°C. Once the oil is hot, remove the croquettes from the freezer and fry in the oil (do this in batches so as not to over-crowd the pan). Fry for about 8 minutes, turning occasionally, until nicely golden brown all over and cooked through.
Drain on kitchen paper as you cook the next batch.
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