Croquettes à la Nantaise

Ingredients

• cooked cold fish flesh (one or several varieties)
• 1/3 by weight of the fish mushrooms, finely chopped
• fish sauce (reduced)
• breadcrumbs
• egg(s)
• oil or fat for deep frying

Instructions

1. Prepare a fine dice (salpicon) of cooked, cold fish flesh, using one variety or a mixture of several types. Finely chop mushrooms and add them to the fish in a proportion of one-third the weight of the fish. Bind the mixture with reduced fish sauce (sauce poisson réduite).
2. Form the mixture into narrow rectangular croquettes. Bread them in the English style (panure à l'anglaise) — that is, coat with egg and then breadcrumbs.
3. Fry the croquettes at the moment of service in hot fat until golden.
4. Serve with clear tomato sauce (Sauce Tomate claire) on the side.