Kipper croquettes with mustard mayonnaise

By Nick Nairn

First make the mustard mayonnaise

Whisk to combine the rapeseed oil and dijon mustard with the mayonnaise. Add the juice of half a lemon season to taste.

Now tackle the fish cakes

Put the kippers into a microwave for two minutes. Leave to cool then remove the skin and the bones, then chop the fish finely and mix together with the mashed potato.

Chop the spring onion and parsley finely; add these to the mix. Finally add the zest of the lemon with half the juice.

Season to taste then leave to rest for 20mins.

While the fish mix is resting

Prepare three containers: one with the flour; one with the egg wash; and one with the oatmeal.

Take a small amount of fish cake mix and form in to a barrel shape about one inch in length and ½" in thickness. Toss each one in flour ensuring it is completely coated, then coat with first the egg wash and then the oatmeal. This should give you a good crust coating on each one.

Pre heat vegetable oil to 200°C

Transfer each croquette to the hot oil, taking care not to add to many at once and also not to burn yourself. Deep fry until golden brown, then remove to a tray lined with kitchen roll. You can keep these warm in a low oven till you have cooked all your croquettes.

Serve warm with the mustard mayonnaise.