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
Servings: 4 Prep Time: 20 minutes Cook Time: 20 minutes
Author: Chef David LaForce
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
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.
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