Cooking Time: 45 minutes
Serves: Makes: 24 pieces
3 large Dutch cream potatoes, peeled, cut into 3cm pieces (750g)
Jar anchovy fillets in oil, drained (160g)
Garlic cloves, finely chopped (2)
Small brown onion, finely chopped (1)
Vegetable oil, for deep frying
Lemon, zest finely grated, juiced (1)
Rosemary sprigs, leaves finely chopped (2)
Eggs, lightly beaten (4)
Mozzarella cheese cut into 5mm pieces (150g)
Breadcrumbs 2 cups (150g)
Preheat oven to 180°C.
Place potatoes in a saucepan of salted water then boil. Reduce heat to medium, cook for 15 minutes.
Meanwhile, pat dry half of the fillets with a paper towel, place it in a single layer on a tray lined with baking paper. Put in oven for about 10 mins to dry out. Remove from oven and late it cool.
Melt butter in a frying pan over low heat. When the butter foams, add onions and garlic, gently cook for 5 mins until it softened. Stir in the anchovy fillets, cook, stir for about 2 mins or until anchovies have melted. Remove from heat, transfer to a large bowl.
When potatoes are tender, drain well,push through a ricer into bowl with onion mixture, stir to combine. Put the bowl in fridge for 15 minutes to cool the mixture.
Half fill a saucepan with oil and heat to 190°C.
To make the sauce, pound dried anchovies, rosemary and lemon juice using a mortar and pestle. Put in a bowl,stir through lemon zest. Set aside until needed.
Lightly beat 1 egg and stir through cooled potato mixture with cheese to combine. Then Season to taste.
Roll mixture into 24 golf ball-sized pieces and shape into 7cm croquettes. Lightly beat remaining eggs in a bowl and place breadcrumbs into another bowl.
Dip croquettes, one at a time into egg mixture, shaking off any excess, then coat well in breadcrumbs. In 3-4 batches or so, deep fry the croquettes for 3-4 minutes or until golden brown.
Drain well on paper towel. Serve cheesy fish sticks with anchovy sauce.