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Recipe by @cookingwithrocco
These croquettes made with Wild Smoked Mackerel are fluffy, they’re crispy, they’re smoky, and your guests will be so addicted to them! With 22g of protein and 1,013mg EPA and DHA Omega-3s, Wild Planet’s Smoked Mackerel is wood-fire smoked using alder wood, which adds a subtle, sweet note that perfectly complements the naturally delicious flavor of the fish.
Recipe by @cookingwithrocco
These croquettes made with Wild Smoked Mackerel are fluffy, they’re crispy, they’re smoky, and your guests will be so addicted to them! With 22g of protein and 1,013mg EPA and DHA Omega-3s, Wild Planet’s Smoked Mackerel is wood-fire smoked using alder wood, which adds a subtle, sweet note that perfectly complements the naturally delicious flavor of the fish.
2 Russet Potatoes, peeled
1/4 cup chopped Parsley
2 Garlic cloves, grated
1/4 cup Pecorino Romano
1/3 cup low moisture Mozzarella
1 (3.9 oz) can Wild Planet Wild Smoked Mackerel
1 Egg Yolk
Salt & Pepper to taste
Flour, as needed
2 Eggs, plus more as needed
Panko breadcrumbs, as needed
Olive oil for frying
1/4 to 1/3 cup Mayo
1 to 2 Tbsp Calabrian Chili Paste
Juice from 1/4 Lemon
Pinch of Parsley
Salt & Pepper to taste
Peel and cut your potatoes. Then transfer to a pot with cold salted water. Boil until tender and fully cooked.
While the potatoes boil, make the Calabrian Chili Aioli by combining all the ingredients together in a small bowl. Mix, taste, and adjust seasoning as needed.
Once the potatoes are done, drain and transfer back to the pot over medium heat to allow the remaining moisture to evaporate. Then mash (or rice) your potatoes into a large bowl. In the same bowl, stir in the parsley, garlic, Pecorino and Mozzarella cheese, egg yolk, and smoked mackerel. Then season with salt & pepper.
Using an ice cream/cookie scooper, or a spoon, roll out the croquettes into even sized balls. Then transfer to the fridge to firm up.
Bread your croquettes by coating in flour, followed by eggs, and than panko. Then set aside.
Heat olive oil over medium-high heat. Once hot, fry the croquettes in batches. (about 3-4 minutes per side), or until golden brown and crispy. Remove and set aside on a paper towel lined plate and season with salt.
Serve with a squeeze of lemon and the Calabrian Chili Aioli.
