A great way to use left over potatoes and fish to make into a fun snack or appetizer. This recipe uses our Oceanwise certified LingCod.
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 12 croquettes
- 1 cup lingcod filet cooked and flaked
- 1 cup potatoes mashed
- 2 egg
- 1 tbsp flat leaf parsley finely chopped
- 1 lemon zested
- 1/2 lemon juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1-1/2 cups panko bread crumbs
- vegetable oil for frying
- 1/2 cup mayonaise
- 1 tbsp dijon mustard
- 1/2 lemon juiced and zested
- 1 tbsp capers finely chopped
- 1/4 tsp salt
- freshly cracked pepper to taste
In a bowl, mix lingcod, mashed potatoes, 1 egg, flat leaf parsley, lemon zest, lemon juice, salt, and black pepper.
Form them into small cylindrical rolls about 1 1/2 inches long and place on a baking sheet lined with parchment paper.
In 2 shallow baking dishes or plates, crack 1 egg with about 1/2 tbsp of water in one dish and panko bread crumbs in another. Whisk egg and water together.
Heat oil between 325 - 350 F and remove croquettes from the refrigerator.
Begin coating the croquette by placing egg wash and then in panko bread crumbs to coat evenly. Place back on baking sheet and repeat with remaining croquette.
Fry in batches for 3-4 croquettes for 5 minutes until golden on the outside and hot on the inside.
Serve with Lemon-Caper Aioli
Lemon Caper Aioli
In a bowl, mix mayonnaise, dijon mustard, lemon juice and zest, capers, salt and pepper. Mix until combined.