Bermudian Fish Chowder Croquettes

By Marcus Samuelsson |

These Croquettes are one of the signature dishes at my new restaurant, Marcus’, set to open in Bermuda on May 27th. I’m so excited about this new endeavor and recipe that I had to share prior to our opening. The snapper from Bermuda is so fresh and delicious that I’m constantly thinking up new ways to highlight the fish.


 2 Scallops, diced

 6 ounce snapper, diced

 1 cup boiled potatoes, soft

 1 Portuguese chorizo, small chopped

 2 garlic cloves, diced

 2 teaspoons dill, chopped

 2 teaspoons chives, chopped

 1 teaspoon fish sauce

 6 ounce jumbo lump crab meat

 2 teaspoons mayonnaise

 1 teaspoon mustard

 2 eggs, whisked together

 4 tablespoons corn starch

 1 teaspoon salt

 1 cup instant potatoes

 3 cups oil

 Sherry Pepper vinegar to taste


In a food processor blend together snapper and scallops until mashed. Remove and in a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.

 Place cornstarch, eggs and instant potatoes in three separate shallow containers.Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.

 Heat oil in a large pot to 330F.

 Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.