Goan Mackerel Croquetas

Ingredients :

• 4 fresh Mackerels (or chunky fish of your choice)
• 2 med. size Onions (peeled & sliced)
• 2 fresh green Chillies (chopped)
• 6 cloves fresh Garlic (slightly smashed)
• 1 tsp fresh Ginger (grated)
• ¼ tsp. Turmeric pwd.(haldi)
• 1 tbsp. Lime juice
• 3 tbsps. fresh Coriander leaves (chopped)
• 1 Egg (lightly beaten)
• 3 tbsps. Bread crumbs + ½ cup crumbs for rolling
• 2 tbsps Corn flour for dipping & rolling
• ¼ tsp Pepper pwd.
• ¼ cup Water
• Salt to taste
• Vegetable Oil for deep frying

Method :

Clean the fish ( remove scales, gills etc.).Wash the fish well. 

Place the whole fish in a wok or deep pan with water. 

To this add the sliced onions, green chillies, garlic, ginger, turmeric, lime juice, a pinch of salt & boil on med. heat till the fish is cooked & tender. 

Take it off the heat & cool. 

Separate only the fish from the liquid. Separate bones, if any, from the contents in the wok. 

Using a knife or your fingers, gently separate the flesh from the centre bone. 

It should come off like a fillet on both sides. Without mashing the fish separate the bones from the fillets. 

To do this, divide each fillet gently into two parts & remove the fine bones from the divided parts.

Make sure the fish is without any fine bones.

 In a food processor or blender grind the fish along with the contents from the wok along with the liquid. Transfer the mix in a bowl & add half of the beaten egg, 3 tbsps bread crumbs, pepper pwd., coriander leaves  & salt to taste. 

Mix it together with your hands. Roll small portions into croquetas & place in a plate.

Spread ½ cup bread crumbs & mix with 1 tbsp. cornflour in a plate. 

In a small bowl mix 1 tbsp. cornflour along with remaining half of the beaten egg & 6 tbsps. water & mix well.

Then dip each of the prepared croquetas in the liquid mix & roll in bread crumbs in the plate. 

Place them in another plate making sure they do not touch each other. Refrigerate for 15 mins.

Heat vegetable oil in a large wok on med. heat. 

Slowly lower the croquetas in small batches into the oil without overcrowding. 

Fry them by constantly turning them so that you achieve a uniform golden colour & they turn crisp. 

Transfer them on a plate lined with paper towels. 

Serve hot with ketchup or any sauce of your choice.