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Smoked Whitefish Croquettes

4-potatoes (about 2-lbs), peeled and cubed
3-cloves garlic
2-tbsp olive oil
1-small onion, finely diced
2-cups flaked smoked whitefish
2-tbsp chopped fresh dill
1/2-tsp salt
1/2-tsp pepper
1 1/4-cups panko crumbs
Vegetable oil for deep-frying

Smoked Whitefish Croquettes

In a large saucepan of boiling salted water, cook the potatoes and garlic, covered, until tender, about 15 minutes
Drain and return to pan over medium heat to dry for 30 seconds
Meanwhile, heat oil in a skillet over medium heat
Cook onion until softened, about 5 minutes
Using a potato masher, mash together the potatoes, garlic, onion, smoked fish, dill, salt & pepper; let cool
Stir in 1 of the eggs
With about 2-tbsp of the mixture for each, combine into balls; flatten slightly
In a shallow dish, beat remaining eggs
Place panko crumbs in another shallow dish or plate
Dip balls, one at a time, into egg, then roll into panko crumbs to coat
In deep-fryer or large saucepan, heat deep-frying oil, about 1 1/2-inched deep until fryer thermometer reads 350*F
Deep fry croquettes in batches, turning once, until golden and heated through, about 2 to 3 minutes each
Drain on paper towel lined tray
May be served with tartar sauce