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Cheesy Fish Sticks
Recipe by Lynton Tapp
- Steps
- Ingredients
Steps
- Preheat oven to 180˚C.
- Place potatoes in a large saucepan of salted water and bring to the boil. Reduce heat to medium, and cook for 15 minutes or until tender.
- Meanwhile, pat dry half of the anchovy fillets with paper towel, then place in a single layer on a tray lined with baking paper. Place in oven for about 10 minutes to dry out. Remove from oven and set aside to cool.
- Melt butter in a frying pan over low heat. When the butter starts to foam, add garlic and onion, and gently cook for 5 minutes or until softened. Stir in remaining anchovy fillets, cook, stirring for about 2 minutes or until anchovies have melted. Remove from heat, then transfer to a large bowl.
- When potatoes are tender, drain well, then push through a ricer into bowl with onion mixture, stirring to combine. Place bowl in fridge for 15 minutes to cool mixture.
- Half fill a saucepan with oil and heat to 190˚C.
- To make the sauce, pound dried anchovies, lemon juice and rosemary using a mortar and pestle. Transfer to a bowl and stir through lemon zest. Set aside until needed.
- Lightly beat 1 egg and stir through cooled potato mixture with cheese to combine. Season to taste.
- Roll mixture into 24 golf ball-sized pieces and shape into 7cm croquettes.
- Lightly beat remaining eggs in a bowl and place breadcrumbs into another bowl.
- Dip croquettes, one at a time into egg mixture, shaking off any excess, then coat well in breadcrumbs.
- In 3-4 batches, deep fry croquettes for 3-4 minutes or until golden brown.
- Drain well on paper towel.
- Serve cheesy fish sticks with anchovy sauce.
