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  • 3 Tbsp Unsalted butter
  • ½ small Onion -- finely minced
  • ½ Celery stalk -- finely Diced
  • 3 Tbsp All-purpose flour
  • 80 ml (⅓ cup) Milk
  • ¼ tsp Ground nutmeg
  •  Bread crumbs
  • 500 gm (1 lb)  Cooked fish and/or shellfish (eg. salmon, shrimp, Scallops, white fish -- or a combination)
  • 1 Tbsp Finely chopped parsley
  • 1 Tbsp Chopped chives
  • Salt
  • ¼ tsp Cayenne pepper (variable)
  • Flavorless cooking oil


  1. Melt the butter in a small skillet over medium heat.
  2. Add the onion and celery and cook, stirring occasionally, 5 minutes or until soft.
  3. Add the flour, stirring to form a roux or paste.
  4. Add the milk and nutmeg and cook another minute or so until mixture thickens.
  5. Meanwhile, place bread crumbs on a plate.
  6. Scrape the cooked mixture into a mixing bowl and add the fish, parsley, chives, salt and pepper.
  7. Using 2 forks, mash the fish into the mixture.
  8. Drop tablespoon dollops of the mixture into the bread crumbs
  9. Deep fry until fish is cooked and the crumbed outside is a dark orange colour.
Serve with Japanese mayonnaise, Tonkatsu sauce, Tartare Sauce or light soy and wasabi as suggestions.

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