min preparation time
1. Chop the fish into rough chunks. Peel and finely dice the garlic and the shallots. Rinse and finely chop the flat-leaf parsley.
2. Place all the ingredients in a mixer with a bit of salt and pepper. Blend the mixture, then mould into little balls of around 3cm in diameter. Roll the croquettes in flour taking care to cover them all over.
3. In a deep-sided frying pan or saucepan, heat up your frying oil on a medium heat. Add the croquettes and cook them for around 5 minutes until they are nice and golden in colour, turning them frequently.
5. Once cooked, place the on a place lined with kitchen roll to absorb the excess oil.
Enjoy the fish croquettes warm, accompanied by a little pot of Senchou Tomato Ketch’up with Espelette Pepper!