Saturday, January 28, 2012

Fish Croquettes

I had another blissful day today. 82 degrees, and perfect blue sky. I enjoyed walking into starbucks in my sundress again. Doing my errands was a lot of fun because I got to feel the warm sun on my skin. But once I got back to my kitchen the cooking frenzy began. I got some gorgeous Wild Caught Tilapia and I wanted to do something different with them. To me Tilapia can be next to perfect just with a little lemon, garlic and butter. But I was thinking more along the lines of a crab cake type concoction. These gluten free fish qroquettes are so good and go perfectly with the Green Tartar Sauce. Everyone gobbled them up quick. No leftovers. Enjoy!
Fish Croquettes
(adapted from a thought for food)
4 cups water
1/2 cup white wine
3 TBSP Old Bay seasoning, divided
TBSP plus 1 tsp kosher salt divided
1 lb.Tilapia Filets
1/2 cup Kinnikinnick gluten free bread crumbs 

1/2 cup parmesan cheese
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

Combine water, wine, 2 tbsp. Old Bay, and 1 TBSP  salt in a 10″ skillet. Bring to a boil over high heat. Add fish, turn off the heat, cover, and let fish cook gently in the hot liquid for 10 minutes. 
Using a metal spatula, transfer fish to a dish and let cool. (The fish should still be rare in the middle.)
Break fish into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the gluten free bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.

Spoon some of the fish mixture into a 2 inch ring mold and gently pack it with your hands. 
Unmold transfer patty to a parchment paper–lined baking sheet. 
Repeat until all the fish mixture is used. Refrigerate patties for at least 1 hour or overnight.

Add oil to a 12″ cast-iron skillet until it reaches a depth of 1/2″. Heat over medium-high heat until oil registers 350° 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.
I serve these with Green Tartar Sauce
SERVES 6
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