Savory Croquettes with Mackerel
How to Make Mackerel Croquettes
This recipe revolutionizes the traditional croquette by significantly simplifying the dough-making process and drastically reducing fermentation time, allowing you to infuse your dough with unique flavors. Its standout advantage is the ability to produce croquettes continuously on demand. We transform mackerel, often limited to simple preparations like grilling due to its dry texture, into a delightful dish. Mackerel and garlic are boiled, finely pureed in a blender, and then seasoned with cayenne pepper, dill, and jalapeño to eliminate any fishy odor. This flavorful mixture is then encased in a simple dough, coated with egg and breadcrumbs, and fried until golden brown at around 150-180°C. The result is a delicious croquette that both children and adults will adore!
Croquette Filling Ingredients
- 80g Mackerel fillet
- 4 Tbsp Olive oil
- 1 Tbsp Minced garlic
- 2 sprigs Fresh dill
- 2g Minced jalapeño
- Pinch of salt
- Pinch of black pepper
- Pinch of cayenne pepper
Cooking Instructions
Step 1
Start by washing your hands thoroughly. Bring 6 cups of filtered water to a boil in a pot for cooking the potatoes. In a separate saucepan, melt 60g of butter over low heat. This butter will form the base for a rich and smooth white roux, which is key to our croquette’s texture.
Step 2
Add 60g of all-purpose flour to the melted butter. Stir continuously over low heat for about 3 minutes, making sure it doesn’t burn. You’ll notice a pleasant, nutty aroma as the flour toasts.
Step 3
Gradually pour in 180g of milk while whisking vigorously to prevent lumps. Keep stirring quickly and constantly to ensure a smooth, creamy mixture. It’s crucial to prevent sticking and burning at this stage.
Step 4
Continue whisking for another 3 minutes until the mixture thickens and forms a smooth paste. This process develops the gluten, which helps the filling bind together beautifully. Maintain low heat and stir diligently to avoid scorching.
Step 5
Spread the prepared white roux thinly onto a plate or tray. Allow it to cool completely at room temperature for about 10 minutes. This cooling step is essential to prevent the roux from cooking prematurely when mixed with other ingredients.
Step 6
Rinse the 80g of mackerel fillet under cold water and pat it dry. Carefully remove any bones. In a bowl, combine the mackerel, 4 tablespoons of olive oil, 1 tablespoon of minced garlic, and 2 finely chopped dill sprigs. Gently mix and let it marinate for 10 minutes to eliminate any fishy smell and infuse it with aromatic flavors.
Step 7
Add the peeled 50g potato to the boiling water from Step 1 and cook for about 10 minutes until very tender. Drain the potato thoroughly and mash it while still warm using a potato masher or a fork. Stir in 1 tablespoon of butter, 2 tablespoons of milk, 1/3 teaspoon of salt, and 1/5 teaspoon of pepper to create a smooth mashed potato. Tip: For an extra creamy and cheesy flavor, feel free to add a slice of processed cheese or some mozzarella cheese!
Step 8
Remove the garlic and dill from the marinated mackerel, and flake the fish meat. Combine the flaked mackerel, the prepared mashed potato, 2g of cayenne pepper, and 2g of finely minced jalapeño (seeds removed) in a bowl. Transfer this mixture to a blender and process until smooth, creating the flavorful croquette filling. Tip: It’s best to drain any excess oil from the mackerel before blending, as too much oil can make the filling greasy. If the mixture is too wet, you can add a little more breadcrumbs to thicken it.
Step 9
Prepare your dredging station. Place 40g of all-purpose flour in one shallow dish, a beaten egg in another, and 20g of breadcrumbs in a third. Take a portion of the mackerel filling, shape it into a small, flattened oval, and coat it evenly by first rolling it in flour, then dipping it in the beaten egg, and finally coating it thoroughly with breadcrumbs. Ensure an even coating for a crispy finish.
Step 10
Heat 800ml of cooking oil in a deep pan or pot to 150°C (300°F). Carefully add the breaded croquettes and fry for about 5 minutes until they are lightly golden. Increase the oil temperature to 180°C (350°F) and fry for another minute until they are deeply golden and perfectly crisp. Double-frying results in an extra crispy texture!
Step 11
And there you have it! Delicious mackerel croquettes with a perfectly crisp exterior and a tender, flavorful filling are ready to be enjoyed. These delightful treats are sure to be a hit with everyone, from kids to adults. Enjoy making and savoring these wonderful croquettes with ‘Man-Gae Recipe’! Bon appétit!
