Mackerel fish is popular in
Goa. Goans love this fish in any form – plain fried , stuffed with masala, salted & dried, steamed, curried & made into croquetas. It has many fine bones so one has to have a lot of patience while eating it. You can use any chunky fish which has less bones if you wish to make these croquetas but I love croquetas made with mackerel.
This recipe’s for my eldest brother -in- law Oswin who loves mackerel. Each time we have mackerel on the table, I picture him enjoying this delicious fish. J
Here’s to Osie & all mackerel lovers…
- 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
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.
Note : Croquetas is the Spanish word for Croquettes, which for many, is difficult to pronounce.