Smoked Whitefish Croquettes

By Matthew Kimura and The Canadian Living Test Kitchen

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This recipe makes 28 pieces servings

Nutritional Info
Per piece: about	-
cal	150150 cal
pro	4 g4g pro
total fat	12 g12g total fat
sat. fat	1 g1g sat. fat
carb	7 g7g carb
fibre	00 fibre
chol	21 mg21mg chol
sodium	174 mg174mg sodium
potassium	148 mg148mg potassium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	11 vit A
vit C	33 vit C
folate	33 folate

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The delicate flavours of smoked whitefish permeate this classic crowd-pleaser.

Ingredients

4 potatoes , (about 2 lb/1 kg), peeled and cubed4 4potatopotatoes, (about 2 lb/1 kg), peeled and cubed
3 cloves garlic 3 3cloves garlic
2 tbsp olive oil 2 2tbsp tbspolive oil or vegetabIe oil
1 small onion , finely diced1 1small onion, finely diced
1-1/2 cups (12 oz/375 g bone-in) flaked smoked whitefish 1-1/2 1-1/2cups cups(12 oz/375 g bone-in) flaked smoked whitefish or smoked trout fillets or smoked salmon
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 eggs 3 3eggeggs
1-1/4 cups panko bread crumbs 1-1/4 1-1/4cups cupspanko bread crumbs
Vegetable oil , for deep-frying, enough to submerge the foodVegetable oil, for deep-frying, enough to submerge the food

Preparation

In large saucepan of boiling salted water, cover and cook potatoes and garlic until tender, about 15 minutes. Drain and return to pan over medium heat to dry for 30 seconds.

Meanwhile, in skillet, heat oil over medium heat; cook onion until softened, about 5 minutes.

Using potato masher, mash together potato mixture, onion, smoked fish, dill, salt and pepper; let cool. Stir in 1 of the eggs. Form by scant 2 tbsp (25 mL) into balls; flatten slightly.

In shallow dish, beat remaining eggs. Place panko in second shallow dish. Dip balls, 1 at a time, into eggs, then roll in panko to coat; place on baking sheet. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand for 30 minutes at room temperature before continuing.)

In deep fryer or large saucepan, heat about 1-1/2 inches (4 cm) oil until deep-fryer thermometer registers 350°F (180°C). Deep-fry croquettes, in batches and turning once, until golden and heated through, 2 to 3 minutes. Drain on paper towel–lined tray.

Source : Canadian Living Magazine: December 2009