White Fish Croquettes with Lemon-Caper Aioli
Ingredients
1 cup
mayonnaise, divided
¼ cup
finely chopped fresh Italian parsley, divided
1 tbsp.
fresh squeezed lemon juice
2 tsp.
finely minced capers
3 cloves
garlic, finely minced, divided
6 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 lb.
halibut (or other firm white fish) fillet(s)
2 cups
Italian seasoned breadcrumbs, divided
1 cup
chopped green onion
2 tbsp.
flour
1 ½ tsp.
freshly grated lemon zest
¾ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2
eggs, lightly beaten
Directions
- In a small mixing bowl, combine ½ cup mayonnaise, 1 tbsp. parsley, juice, capers and ⅓ of the garlic; refrigerate aioli until ready to use.
- In a large skillet, heat 2 tbsp. oil over medium-high heat. Add halibut; sauté just until opaque in center (about 4 min. per side for a 1" thick fillet).
- Remove fish from pan; discard skin. Let stand until cool enough to handle (about 15 min.).
- Flake fish into a large mixing bowl; stir in 1 cup breadcrumbs, green onion, remaining mayonnaise, remaining parsley, flour, remaining garlic, zest, salt and pepper.
- Mix in eggs.
- Shape into 6 cakes about 3" across; coat with remaining breadcrumbs, pressing lightly to adhere.
- On a nonstick griddle, heat remaining oil over medium heat until shimmering but not smoking. Add cakes to pan; cook until dark golden-brown and crispy on the edges (4-5 min. per side).
- Top each cake with a small dollop of aioli; serve immediately.
Tasty Tip:
- To serve as an appetizer, shape the fish mixture into 32 cakes (about 1 ½" across).
