smoked haddock ‘arancini’

Arancini is a very popular and favourite Italian snack, which is made of risotto & mozzarella with the addition of beef and peas. It is shaped into a ball, crumbed and deep fried.
I love haddock and had plenty of rice in my freezer so this is my version of arancini, which is fairly different to the original but I promise you, just as delicious!

These freeze really well, so pack it onto a tray, place it into the freezer for a couple of hours and then bag them in freezer friendly bags. Thaw overnight before dredging in flour, egg & crumbs and deep frying.

Serve these with a salad or sliced avocado and a dipping sauce of your choice.

ingredients | makes about 18 | a little effort
300g smoked haddock
1C milk
1/2 white onion, finely chopped
2t crushed garlic
2 1/2 C cooked long grain rice
1C grated white cheddar
1C frozen peas
bunch fresh coriander, finely chopped
bunch fresh parsley, finely chopped
handful chives, finely chopped
1t dried dill
1T fish sauce
1/2C fine breadcrumbs
2 eggs
1/2t fine salt
good grind of black pepper
1T olive oil
1T butter

to fry
2C panko crumbs
2 eggs, whisked with about 3 tablespoons milk
1/2C plain flour
cooking oil, for frying

method
In a small skillet, heat the milk and poach the haddock for about 8 minutes, turning halfway. Remove and set aside.
Heat the olive oil & butter in a small pan and sauté the onion & garlic until cooked. About 3 minutes. Add peas, stir to coat and cook for 1 more minute.
Tip the cooked rice into a large mixing bowl. Add a 1/4 cup of the poaching milk to the rice.
Add all the remaining ingredients to the rice except the frying ingredients.
Flake the cooked haddock into the rice mixture, add the onions and peas and now mix well, using your hands. The mixture must just come together to hold its shape. If you feel it is too wet, add a little more of the fine breadcrumbs.
Shape into golf size balls. Set aside.

In a deep, medium sized pot, heat enough oil to come about halfway up the rice balls.

In three separate bowls, prepare the panko crumbs, beaten egg and flour.
Roll each ball into the flour, then in the beaten egg and lastly coat with the panko crumbs. Repeat until you have coated each rice ball.

Carefully drop the rice balls in batches of about 4 into the hot oil and fry for about two minutes a side until beautifully browned and crisp.

Remove with a slotted spoon and drain on kitchen towel paper.

Serve warm.