Hake croquetas with aioli

Hake croquetas with aioli
  • Serves icon Makes 24
  • Time icon Hands-on time 1 hour 20 min, plus chilling

Hake croquetas are a family favourite for Spanish chef José Pizarro . He shares his recipe for crisp, golden croquetas with lemony aioli.

Recipe from The Spanish Home Kitchen by José Pizarro (Hardie Grant £27), on sale 9 June.

Nutrition: Per serving

Calories
113kcals
Fat
6.2g (1g saturated)
Protein
4.2g
Carbohydrates
8.5g (1.1g sugars)
Fibre
0.4g
Salt
1g
Calories
113kcals
Fat
6.2g (1g saturated)
Protein
4.2g
Carbohydrates
8.5g (1.1g sugars)
Fibre
0.4g
Salt
1g

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 200ml white wine
  • 300g fresh hake fillet
  • 3 tbsp plain flour
  • 1 large free-range egg, beaten
  • 125g panko breadcrumbs
  • 1.2 litres vegetable or olive oil for frying

For the béchamel

  • 75ml olive oil
  • 75g plain flour
  • 250ml whole milk

For the aioli

  • 1 free-range egg yolk
  • 1 garlic clove, crushed
  • Finely grated zest 1 lemon, plus juice to taste
  • 1 tsp white wine vinegar or cider vinegar
  • 150ml olive oil

Please note

  • Aioli recipe contains raw egg

Method

  1. Heat the 2 tbsp olive oil in a sauté pan over a low heat and gently fry the onion with the bay leaf for 15 minutes until really soft. Add the white wine and hake to the pan, then increase the heat and bring to a simmer. Cover and cook for 10 minutes.
  2. Scoop out the hake and onion with a slotted spoon. Reserve 150ml of the cooking juices and set aside, discarding the bay leaf. Whizz the hake and onion in a food processor to combine.
  3. To make the béchamel sauce, heat the 75ml olive oil in a saucepan over a medium heat and add the 75g flour. Cook for a couple of minutes, then gradually add the reserved cooking juices, followed by the milk, stirring continuously until you have a very thick, smooth sauce (about 15 minutes). Season well, then stir in the whizzed hake and onion. Spoon into a dish, then chill for at least 2 hours.
  4. Once chilled, take spoonfuls of the mixture (about 30g each) and shape into an oval. Put the flour in one shallow dish, the egg in a second and the breadcrumbs in a third. Dust each croqueta with flour, then coat in egg and finally in breadcrumbs (see Know How). Put the croquetas on a baking sheet and chill until ready to cook (see Make Ahead).
  5. Pour 1.2 litres oil into a large, deep saucepan and heat to 180°C or until a cube of bread browns in 30 seconds. Fry the croquetas a few at a time, cooking them for 2-3 minutes until golden brown all over and piping hot. Scoop out with a slotted spoon and set aside on a plate lined with kitchen paper. Sprinkle with sea salt, then repeat with the remaining croquetas. Serve with the aioli
    for dipping.
  6. To make the aioli, whisk the egg yolk with the garlic, lemon zest and vinegar in a bowl. Season with a good pinch of sea salt. Slowly drizzle in the olive oil, whisking constantly, until you have a thick, luscious aioli. Add lemon juice to taste.

delicious. tips

  1. Easy swaps: If you don’t fancy making aioli, you can simply stir some crushed garlic into a ready-made mayonnaise.

  2. Prepare the croquetas up to the end of step 4. Cover and chill for up to 12 hours until ready to cook and serve. Or open-freeze, then keep in bags in the freezer for up to 3 months.

  3. Use one hand (dry) to roll a croqueta in the flour and drop into the egg, then the other hand (wet) to roll in egg and then breadcrumbs.

Recipe By

José Pizarro

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