Fish Croquette
Ingredients
- 1 lb cod or halibut fillet, skin removed and pin bones extracted
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 2 oz Gruyère cheese, finely grated
- 2 shallots, minced fine
- 1 tbsp fresh tarragon, chopped
- 1 tsp Dijon mustard
- 2 egg yolks
- 1 cup panko breadcrumbs
- 2 cups neutral oil for frying
- Fine sea salt and white pepper to taste
- 1 lemon, cut into wedges
Instructions
- Poach the fish fillet in salted simmering water (180°F) for 8-10 minutes until just opaque. Remove, let cool slightly, then flake into small pieces, removing any remaining bones. You should have approximately 1.5 cups flaked fish.
- In a heavy-bottomed saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent, about 2 minutes. Whisk in flour to create a roux and cook for 1 minute, stirring constantly to prevent browning.
- Slowly add warmed milk while whisking continuously to avoid lumps. Cook over medium heat for 3-4 minutes, stirring often, until the béchamel thickens and coats the back of a spoon. Season with salt, white pepper, and Dijon mustard.
- Remove from heat and fold in the flaked fish, Gruyère cheese, and fresh tarragon until fully incorporated. Spread the mixture onto a parchment-lined baking sheet in an even layer and refrigerate for at least 15 minutes until firm enough to handle.
- Form the chilled mixture into 12 oval croquettes, each approximately 3 inches long. Set up a breading station with beaten egg yolks in one shallow bowl and panko breadcrumbs in another. Coat each croquette thoroughly in egg yolk, then roll in panko, pressing gently so the coating adheres. Place on a clean parchment sheet.
- Heat neutral oil to 350°F in a deep-sided skillet or Dutch oven. Working in batches of 4-5 croquettes, fry for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate.
- Serve immediately while still warm and crispy, with fresh lemon wedges and a small ramekin of aioli or hollandaise for dipping.
Inspired by Michael Mérida’s winning fish croquette. This is a plausible recreation, not the chef’s original recipe.