Chicken in Batter (Croquettes de Volaille)

Madeleine Philippe of Mauritius-Australia Connection, Skye, Victoria

Ingredients for
Chicken Croquettes:

• 125 grams fresh chicken fillet

• 2 teaspoons corn flour

• 1 tablespoon fish sauce

• Salt & pepper to taste

• Oil (just enough to cover croquettes during frying)

Batter:

• 125 grams self raising flour

• 2 eggs

• 1 teaspoon salt

• Water (In small quantities to obtain a thick batter)

Madeleine Philippe
Recipes from Mauritius

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1. Cut chicken into approximately 1 cm (half inch) pieces.
2. Season the chicken pieces with the fish sauce, salt and pepper. Set
   aside to absorb seasoning. Be careful not to add too much salt.
3. Beat up the 2 eggs and 1 tablespoon water.
4. Mix the flour and salt. Gradually blend in the egg mixture. Add water
   little by little to obtain a thick batter consistency. It should just run off
   slowly from a tablespoon.
5. Add the corn flour to the chicken pieces and mix thoroughly. Mix the
   chicken pieces into the batter to uniformly coat every chicken piece.
6. Heat oil (enough to cover croquettes during frying) in a deep frying pan to simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and
   drop into the simmering oil. Cook to a light golden brown colour.
8. Remove cooked croquettes, drain and serve hot with chilli sauce or
   sauce d'ail (refer to "Sauce d'ail recipe").

More recipes from the Mauritius-Australia Connection

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