Black Cod Croquettes

Alaskan Black Cod, also known as sablefish, is a unique and delicious fish found in the cold waters of Alaska. This fish is famous for its rich, buttery taste and tender texture, making it a favorite among seafood lovers. Its high oil content gives it a luxurious mouthfeel that is hard to find in other types of fish.

Black Cod Croquettes with an Aioli Trio

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Chef David LaForce levels up croquettes by using our rich and silky sablefish. Known also as black cod, this fish will level up any plate and is also packed with nutrients like omega-3 fatty acids, which are essential for maintaining a healthy heart and brain. Stay smart, eat Popsie fish!

Author:

Chef David LaForce

Image of Black Cod Croquettes with an Aioli Trio

Ingredients

For the croquettes

2 (6 oz) Popsie Wild Caught Sablefish portions
4 Tbsps Unsalted Butter
2 Garlic Cloves, minced
1 Medium White Onion, minced
¼ Cup AP Flour
½ Cup Hot Milk
½ Tsp Ground Black Pepper
½ Tsp Nutmeg
1 Tbsp Fresh Parsley, chopped
2 Large Eggs
¾ Cup Panko Breadcrumbs

For the aioli sauces

1.5 Cups Mayonnaise, split into 3 portions of ½ Cup each
1 Tbsp Dijon Mustard
1 Tbsp Whole Grain Mustard
1 Tsp Honey
1 Tbsp Lemon Juice
1 Tbsp Gochujang Paste
2 Tbsps Sour Cream
½ Cup Fresh Parsley Leaves
½ Cup Fresh Basil Leaves
1 Scallion, chopped
2 Tbsps Lemon Juice
1 Garlic Clove, diced

View Cart (0) Checkout

Directions

For the croquettes

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.
Melt the remaining butter in a large pan over medium heat. Add the garlic and onions, and sauté until soft.
Add the flour and cook for 2 minutes to remove the flour taste. Slowly pour in the hot milk, whisking constantly.
Add the pepper, nutmeg, parsley, and cod. Mix until well combined. Remove from the heat and cool to room temperature.
Using your hands, form the mixture into the desired size ball. Store in a sheet pan or plate as you make them.
Beat the eggs and place in a shallow bowl.
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.
One at a time, dip the croquettes in the beaten eggs and then roll in the breadcrumbs.
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.
Place on paper towels to drain excess grease, and then serve hot.

For spicy mustard aioli

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

For the gochujang aioli

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

For the green goddess aioli

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