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.
Course: Appetizers
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 12 croquettes
INGREDIENTS
Lingcod Croquette
- 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
Lemon-Caper Aioli
- 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
INSTRUCTIONS
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In a bowl, mix lingcod, mashed potatoes, 1 egg, flat leaf parsley, lemon zest, lemon juice, salt, and black pepper.
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Form them into small cylindrical rolls about 1 1/2 inches long and place on a baking sheet lined with parchment paper.
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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.
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Heat oil between 325 - 350 F and remove croquettes from the refrigerator.
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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.
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Fry in batches for 3-4 croquettes for 5 minutes until golden on the outside and hot on the inside.
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Serve with Lemon-Caper Aioli
Lemon Caper Aioli
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In a bowl, mix mayonnaise, dijon mustard, lemon juice and zest, capers, salt and pepper. Mix until combined.