Black Cod Croquettes

Directions

For the croquettes

1. Season the fish portions with salt and pepper. In a saucepan over medium heat, cook the fish in 1 tbsp each of butter and olive oil. Remove from stove and let cool. Once cool, shred the fish meat.

2. Melt the remaining butter in a large pan over medium heat. Add the garlic and onions, and sauté until soft.
3. Add the flour and cook for 2 minutes to remove the flour taste. Slowly pour in the hot milk, whisking constantly.
4. Add the pepper, nutmeg, parsley, and cod. Mix until well combined. Remove from the heat and cool to room temperature.
5. Using your hands, form the mixture into the desired size ball. Store in a sheet pan or plate as you make them.
6. Beat the eggs and place in a shallow bowl.
7. You can use the panko breadcrumbs as is or pulse them in a food processor for a finer texture (my preferred method). Place the breadcrumbs in a second shallow bowl.
8. One at a time, dip the croquettes in the beaten eggs and then roll in the breadcrumbs.
9. In a deep-sided frying pan set over medium-high heat, add enough oil to fill the pan halfway. Fry the croquettes in batches until golden brown, about 3 to 4 minutes.
10. Place on paper towels to drain excess grease, and then serve hot.

For spicy mustard aioli

1. Whisk together ½ Cup Mayonnaise, Dijon mustard, whole grain mustard, honey and lemon juice.
2. Season with a sprinkle of salt and let sit for at least 30 minutes before service.

For the gochujang aioli

1. Whisk together ½ Cup Mayonnaise, sour cream and gochujang paste (you can add more if you like it spicier).
2. Season with a sprinkle of salt and let sit for at least 30 minutes before service.

For the green goddess aioli

1. In a food processor, process together ½ cup mayonnaise, parsley, basil, scallion, lemon juice and garlic until smooth.
2. Season with a sprinkle of salt and let sit for at least 30 minutes before service.