- 8 ounces [227 g] haddock fillets
- 1 tablespoon [15 mL] water
- 1 egg yolk
- Bread soaked in water or milk
- 1 small onion, grated
- 1 garlic clove, crushed
- 2 teaspoons [10 mL] tomato paste
- 2 teaspoons [10 mL] curry paste
- Salt and pepper, to taste
- Flour
- 1 egg, beaten
- 1 ounce [28 g] freshly made breadcrumbs
- 2 tablespoons [30 mL] dried coconut
- 1/4 teaspoon [1 mL] caraway
- Oil for frying
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- Microwave haddock fillets in water, covered, for 3 to 4 minutes on 'MAXIMUM'; leave to rest for 2 minutes.
- Drain, skin and remove bones from haddock fillets.
- Flake fish with a fork.
- Mix together egg yolk, soaked bread; mix in grated onion, crushed garlic, tomato paste and curry paste; salt and pepper.
- Spread mixture onto a large plate; cover tightly and refrigerate for 1 to 2 hours.
- Flour your hands; shape mixture into 16 [1 1/2-inch / 4-cm] thick patties.
- Dip patties into beaten egg.
- Mix together breadcrumbs, coconut and caraway; coat patties with mixture.
- Arrange patties onto waxed paper; refrigerate for 30 minutes.
- In a deep-fryer, preheat oil to 350°F [180°C].
- Arrange 8 fish patties into frying basket; slowly lower basket into hot oil.
- Deep-fry fish patties for 1 3/4 to 2 minutes; pat dry.
- Deep-fry and pat dry remaining fish patties.
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