Fish Croquettes from The Red Rooster Cookbook

By Marcus Samuelsson |

Like the best bar food, these two-bite morsels are perfect for sharing. The surprise is the mix of seafood and chorizo. And the very crisp breading, which is actually made with instant potatoes!

People do come and eat full meals at the Red Rooster bar, but I make sure we always have something bite-sized and full of flavor for people who want to nosh a little before dinner. Bar food shouldn’t ruin your appetite; it should make you hungry for more.

Prep Details

Servings: 30 croquettes

Total time: 60 minutes

Ingredients

1 (12-ounce) russet potato, peeled and cut into big chunks

Coarse kosher salt

¼ pound sea scallops, chopped

6 ounces snapper fillet, chopped (you could substitute scrod or sole)

4 ounces Portuguese chouriço or Spanish chorizo, minced

2 garlic cloves, minced

2 teaspoons chopped fresh dill

2 teaspoons minced fresh chives

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 teaspoon fish sauce

6 ounces crab meat, picked over

Peanut oil for frying

¼ cup cornstarch

2 large eggs

2 cups instant potatoes

Directions

Photo by Bobby Fisher

Photo by Bobby Fisher

  1. Put the potato into a small saucepan and cover with cold water by at least 1 inch. Add a big pinch of salt and bring to a boil over high heat. Turn the heat down to medium-high and boil until the potato is tender, 15 to 17 minutes. Drain. Put the potato into a mixing bowl, mash it with a fork, and cool to room temperature.

  2. Put the scallops and snapper into a food processor and process to a smooth paste. Scrape into the bowl with the potato. Add the diced sausage, garlic, dill, chives, mayo, mustard, and fish sauce and mix well. Fold in the crab meat. Shape into 30 walnut-sized balls.

  3. Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360°F.

  4. Put the cornstarch in a shallow bowl. Beat the eggs in a second bowl. Put the instant potatoes in a third bowl.

  5. Roll the croquettes in the cornstarch, dip in the eggs and let the excess drip off, then dredge in the instant potatoes. Put them on a rack as they’re done.

  6. Working in small batches, fry the croquettes until they’re golden brown, 5 to 6 minutes. Keep an eye on the heat and adjust it to keep the oil between 350° and 375°F. Drain the croquettes on a rack set over a baking sheet.

  7. Pile them onto a platter and serve with a bowl of green mayonnaise.