METHOD

For the dipping sauce:
Combine the ingredients together in a small bowl.
Season well with salt and pepper.
Mix and refrigerate until serving.

For the croquettes:
Flake smoked haddock into a large bowl.
Add the Denny Classic White Pour-Over Sauce along with the flour, chives, parsley, lemon zest and Parmesan.
Season lightly with salt and generously with pepper.
Mix very well together until thoroughly combined.

Divide mixture into ± 15 balls.

Place on a tray and freeze for 10-15 minutes until they firm up.

Place flour, beaten eggs and panko into 3 small bowls.
Season them all with a little pinch of salt.

Working with one croquette at a time, roll completely in flour, then transfer to beaten eggs and coat on all sides, then place in breadcrumbs, turning to coat completely.

Return to tray and repeat breading process with remaining croquettes.

Transfer tray with breaded croquettes to the refrigerator.

Heat a pot of neutral oil to 170˚C.
Line a baking tray with paper towel.

Working in batches of about 5 at a time, carefully fry the croquettes in the hot oil using a slotted spoon.

Fry until evenly golden brown.
Drain croquettes and place on prepared baking tray and repeat the process.

For ultimate enjoyment - and if serving for guests, keep them warm in a 100˚C oven placed on a wire rack while you complete the batches.

Plate crispy croquettes onto a serving platter.
Remove dipping sauce from the fridge and place in little bowls for plenty of dipping and swishing.

Serve with lemon wedges on the side and enjoy!