Fish Chowder Croquettes with Rum Aïoli

Coastal Living
Fish Chowder Croquettes with Rum Aïoli Recipe

Photo: Cedric Angeles

Red snapper, russet potatoes, chorizo and lump crabmeat make up these irresistible, straight-from-the-coast croquettes.

Makes 6 servings


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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)


Hands-on: 1 Hour, 15 Minutes
Total: 1 Hour, 30 Minutes

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 330°. 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 Aïoli and pepper sauce, if desired.

Created date

January 2016