Ingredients
Method
1.Combine the water, wine and bay leaves in small saucepan; bring to the boil. Add fish, reduce heat; simmer, covered, about 5 minutes or until fish is cooked through. Drain fish; discard cooking liquid, flake fish coarsely.
2.Meanwhile, melt butter in medium saucepan. Add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk; cook, stirring, until mixture boils and thickens. Remove from heat; stir in rind, capers, garlic, chives and fish. Cover; refrigerate 2 hours.
3.Roll rounded tablespoons of fish mixture into ovals; coat in extra flour, shake off excess. Dip croquettes in egg then breadcrumbs.
4.Heat oil in large frying pan; cook croquettes until browned all over. Drain on absorbent paper. Serve with lemon slices.
