Seafood Croquettes

PREP TIME: 4 hours
COOK TIME: 15 min
Serves: 4

2 tbsp. (30g) unsalted butter
2 tbsp. (30g) all-purpose flour
2 cups (500ml) whole milk, warmed
250 g prepared, cooked seafood such as cod, shrimp, scallops, etc. (making sure any skin or bones removed)
1 lemon, juiced and zested
kosher salt and freshly ground black pepper
2 tbsp. (30g) chopped parsley
2 eggs, beaten with 2 tbsp. (30ml) water.
100 g fine bread crumbs or panko
oil for frying

In a saucepan over medium heat, melt butter and whisk in flour until smooth.
Slowly add milk, whisking carefully to prevent any lumps. Continue stirring until sauce is smooth and thick, being sure not to let burn, 6-7 minutes.
Add seafood, lemon juice and rind and season with salt and pepper. Gently stir in chopped parsley.
Transfer to a bowl, cover surface with plastic wrap and let chill for at least 4 hours or overnight.
Using clean, wet hands, divide mixture into 24 balls. Wetting hands again, roll balls into 5 cm long cork shapes.
Set egg/water mixture and breadcrumbs into separate shallow bowls. Season both with salt.
Dip croquettes into egg/water mixture and then roll in breadcrumbs making sure they are well coated.
Heat enough oil in a large sauce pan or set a deep-fryer to 350-375 degrees.
In batches, fry croquettes until golden brown, 2-3 minutes.
Serve immediately.

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