4. Add oil to a 12″ cast-iron skillet until it reaches a depth of 1/2″. Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.
Recipe: Fish Croquettes
With everything that has been happening with the Project Food Blog competition, it’s been hard to find the time to post other recipes. But here I am with a mid-week blog entry for all of you.
As many of you know, Eric and I have been enjoying our Community Supported Fishery, Cape Anne Fresh Catch, since the beginning of the summer. We’ve participated in two sessions already and are highly considering doing it again in November. The fish has been incredibly fresh and a delight to cook with. What I enjoy most is coming up with fun dishes… recipes I would normally never make. But given the quantity of fish we receive, I feel compelled to play around a bit.
Last night, we had the pleasure of grilling a whole hake (if you want nightmares, here’s a picture I found on Google. Don’t worry, they took the head off). I stuffed the cavity with lemon and fresh herbs, creating a wonderful, simply prepared fish.
There are always leftovers, which Eric usually brings to work the next day. Alas, he forgot to take it today (not that I’m complaining) and I came home to a whole fillet of fish to do something with.
Which is what lead me to make these croquettes, a fairly easy dish and a nice way to showcase the flavor of the fish. This particular recipe, which I found on the Saveur website, contains just a little Old Bay for seasoning. While mine were more of an entree size portion, these croquettes can also be made slightly smaller and be served as an appetizer.
(adapted from “Salmon Croquettes” from Saveur.com)
1/2 cup white wine
3 tbsp. Old Bay seasoning
1 tbsp. plus 1 tsp. kosher salt
1 1-lb. boneless hake fillet (or another meaty white fish or salmon)
1 1/2 cups dried bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying
1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10″ skillet. Bring to a boil over high heat. Add fish skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The fish should still be rare in the middle.)
2. Peel off and discard fish skin. Break fish into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
3. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2″-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.