Another Holiday special recipe you shouldn’t miss, Fish Cod and Shrimp Croquette. Best to partner with your favorite dipping’s like gravy, thousand islands or sour cream. So simple and yummy!
Yield: 8
Fish and Shrimp Croquette
INGREDIENTS:
- 400 grams medium shrimp, clean and remove shell except the tail
- 3 cloves minced garlic, to taste
- salt and pepper, to taste
- Juice of ½ lemon
- For the Dumpling:
- 500 grams cod filet, (or bacalao or any white fish) cooked and shredded (himayin ang laman)
- 700 grams of boiled and squeezed potatoes, (preferably asterix potato or ANY potato is ok)
- Parsley, minced
INSTRUCTIONS:
- For the Potatoes: Boil the potatoes until very soft. Let it cool, peel and squeeze it out in a strainer to turn into a mashed potato. Set aside.
- For the Shrimp: Clean, devein shrimp and remove scale, leaving the tails attached. Season shrimp with fresh lemon juice, garlic, salt and pepper to taste. Set aside.
- Heat a frying pan with olive oil. Gradually fry the prawns just until they turn red and remove immediately (avoid over cooking not more than 3 minutes). Set aside.
- Assembly: In a bowl, mix the shredded fish, potatoes and parsley, mashed it and mix well together until it becomes like a dough in texture. Transfer in the fridge to freeze quickly for around 5 minutes.
- Using your palm, shape the (the dough like potato) by making a small ball with your hands and flattening it into a disk shape.
- Place the shrimp in the center and wrap it with the dough, leaving the tail out.
- Deep fry in hot oil one by one until golden.
- Serve and enjoy!