Fish Chowder Croquettes With Rum Aïoli Recipe

Name: Fish Chowder Croquettes With Rum Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium scallops, diced; 6 ounces red snapper, diced; 1 large russet potato, peeled and boiled until fork tender; 2 teaspoons chopped fresh dill; 2 teaspoons chopped fresh chives; 2 teaspoons mayonnaise; 1 teaspoon mustard; 1 teaspoon fish sauce; 2 garlic cloves, minced; 1/3 cup diced Portuguese chorizo; 6 ounces jumbo lump crabmeat, drained and picked; 4 tablespoons cornstarch; 2 large eggs, lightly beaten; 1 cup panko; 3 cups canola oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Prepared pepper sauce (optional)

Servings: persons

2 medium scallops, diced
6 ounces red snapper, diced
1 large russet potato, peeled and boiled until fork tender
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
2 teaspoons mayonnaise
1 teaspoon mustard
1 teaspoon fish sauce
2 garlic cloves, minced
1/3 cup diced Portuguese chorizo
6 ounces jumbo lump crabmeat, drained and picked
4 tablespoons cornstarch
2 large eggs, lightly beaten
1 cup panko
3 cups canola oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Prepared pepper sauce (optional)

1
Combine scallops and snapper in the bowl of a food processor; pulse until combined. Combine potato, dill, and next 5 ingredients in a large bowl; mash well with a potato masher or large fork. Stir in scallop mixture, chorizo, and crabmeat; stir well to combine.
2
Place cornstarch, eggs, and panko in 3 separate shallow containers. Divide croquette mixture into 18 equal portions; form portions into balls. Roll each ball in cornstarch, then eggs, then panko. Set aside on a plate.
3
Heat oil in a large pot to 330u00b0. Carefully fry croquettes, in batches, 3 to 5 minutes or until golden brown. Remove croquettes from oil using a slotted spoon; place on a paper towel-lined platter. Immediately sprinkle croquettes with kosher salt and black pepper as they are removed from oil. Serve with Rum Aioli and pepper sauce, if desired.

1920

kcal

Calories

188

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium scallops, diced, 6 ounces red snapper, diced, 1 large russet potato, peeled and boiled until fork tender, 2 teaspoons chopped fresh dill, and more.

Yes, Fish Chowder Croquettes With Rum Aïoli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Chowder Croquettes With Rum Aïoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions