|Haddock fillets||2 Pound|
|Milk||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||4 Tablespoon|
|All purpose flour||5 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Capers||2 Tablespoon, chopped|
|Eggs||4 , lightly beaten|
|Fresh white breadcrumbs||4 Cup (64 tbs)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
Put the haddock fillets into a large saucepan with the milk and seasoning.
Cover and cook gently for about 20 minutes, until the haddock flakes easily.
Strain the stock from the haddock into a measuring cup and add more milk, if necessary, to yield 1 1/2 cups.
Remove the skin and bones from the haddock, then flake the flesh.
Melt the butter in a saucepan, and stir in the flour, then gradually stir in the fish stock.
Bring to a boil, stirring all the time until the sauce thickens.
Reduce the heat and simmer very gently for about 10 minutes, stirring frequently.
Add the flaked haddock, parsley, capers and mayonnaise to the fish sauce and beat well together until smooth.
Spoon the haddock mixture onto a plate.
Cover with plastic wrap and allow to cool, then refrigerate for at least 2 hours, until well chilled.
Shape the chilled haddock mixture into small balls, about 1 inch diameter, with wet hands.
Return the fish balls to the refrigerator to firm up again.
Coat the fish balls with beaten egg and breadcrumbs, then deep fry in hot oil, in batches, for 3-4 minutes, until golden brown.
Drain well on paper towels.
Serve hot or well chilled.
Chilled fish balls may be speared onto toothpicks, and be arranged with the other savories on sticks.