Recipe by Nikos Moraitis
Prep time: 20 minutes
Cooking time: 20 minutes
For the coating:
For the yoghurt tartare sauce:
First, prepare the greek yoghurt tartare sauce. Place the capers, pickles, shallots, chives and parsley in a blender or food processor and blend lightly. Strain the blended mixture in a sieve to remove excess liquid. In a bowl, combine the blended mixture with the lemon juice, greek yoghurt and seasoning and mix well. Place tartare sauce in the fridge, you can even leave it in the fridge overnight.
In a pot, boil enough water to cover the fish, add the peppercorns, and simmer Tarakihi for about four minutes or until the fish starts to become soft and flaky. Once ready, strain the fish, pat dry with a paper towel and crumble.
Using a large bowl, add the mashed potatoes, 2 eggs, crumpled Tarakihi, onion, herbs, lemon zest, and olive oil. Season with salt and pepper and mix well. Roll the mixture into balls, approx. 30-40g each and set them aside.
Place each coating ingredient in a separate bowl. To coat croquettes, first lightly dip in flour, then in the egg mixture and lastly coat in panko crumbs. Follow this process twice for each croquette.
When all croquettes are coated, heat up canola oil in a pot to 180 degrees Celcius. Once the oil is hot enough, deep fry the croquettes in 2-3 batches for 3-4 minutes each or until golden on the outside. Once cooked place them on a a paper towel to absorb excess oil.
Serve croquettes with tartare sauce and lemon wedges for garnish.