Tasmanian smoked eel croquettes with lemon mayonnaise
  |  First Published: August 2013

I can remember years ago as a young teenager bait fishing at night on the St Patricks River with my school mates getting excited as the bells rang on the end of your fishing rod, then winding it in to find an eel attached, squirming its way up the line making a heap of mess, not to mention the disappointment.

Unfortunately I didn’t really know how to prepare them all those years ago, and if I knew how good they taste I would never have returned them to the water.

For this recipe I got my hands on some hot smoked eel which is prepared locally, they are quite oily which I think makes them so tasty and a lot less likely to become dry during the cooking process.



500g peeled cooked mashed kenebec potato

500g bone skin free chopped smoked eel meat

2 tablespoons smoked paprika

Zest and juice of 1 lemon

1 free range egg

½ cup chopped flat leaf parsley

½ cup breadcrumbs

Salt and pepper to taste

Milk and eggs for egg wash

Plain flour for crumbing

Mixed plain and panko breadcrumbs for crumbing

Vegetable oil for frying

Lemon Mayonnaise

1 egg yolk

Zest and juice of 1 lemon

100mls sweet chilli sauce

Salt and pepper to taste

Vegetable oil to thicken

To make the croquettes, add all the ingredients together in a large mixing bowl and combine together well. With your hands shape even amounts into small log shapes and repeat the process until all the mixture is gone.

Set up the crumbing in three bowls placing the croquettes into the flour first, then the egg wash and finally the mixed bread crumbs.

For the lemon mayonnaise place the egg yolk, juice and zest of the lemon into a bowl and blitz with a Bamix until frothy, and then add the vegetable oil slowly until it thickens. Add the sweet chilli sauce and then add the seasoning.

Heat some vegetable in a wok on the stove to 180°C, place four croquettes in at a time and cook until golden, drain on paper towel, repeat the process until all cooked.

To serve place some mayonnaise on the base of the plate and sit the croquettes on top, serve immediately.

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