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Shrimp & fish croquettes

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Gary Duke

Alley Oops

5 ounces shrimp, peeled and chunked

5 ounces fish, I use tilapia, chunked

1/2 cup panko (Japanese bread crumbs)

1 egg

1 tablespoon mayonnaise

1 teaspoon mustard

1 green onion, diced

1 tablespoon lemon juice

dash of hot sauce

1 tablespoon parsley, basil and theme

salt and pepper to taste

Batter:

flour

eggs

Panko

1. Mix all of the ingredients together except for the batter and form into equal sized patties (the smaller they are the easier they are to work with) and refrigerate

2. Gentle flour the patties, dip into egg wash and coat with panko.

3. Fry in canola oil, in a hot skillet, till brown on each side.

4. Serve with lemon slices and tater sauce.

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