Recipe: Appetizing Seafood Croquettes

Seafood Croquettes. Remove pot from the heat and add the butter to the warm. How to make shrimp croquettes Start with preheating a small saucepan and add olive oil and butter over medium heat. Add flour and stir through butter to combine flour and butter into a dough.

Featuring a thick bechamel sauce that envelopes each shrimp, these croquettes are then coated in breadcrumbs and deep fried to golden perfection. Season with more salt and parsley. Coat the patties in the remaining fish fry mix and set aside. You can cook Seafood Croquettes using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Seafood Croquettes

1. Prepare 3 Cups of Mashed Potatoes (Roughly).
2. You need 1/3 Cup of Smoked Salmon.
3. It's 1/4 Cup of Scallops.
4. Prepare 5 of Jumbo Shrimp.
5. You need 1 Cup of Cheddar Cheese.
6. Prepare 2 of Eggs.
7. Prepare of Flour.
8. You need of Bread Crumbs.
9. Prepare of Old Bay Seasoning.

In a large skillet, heat a thin layer of oil over medium to medium-high. This should really be called fish balls instead of shrimp croquettes. A croquette is usually a cone shaped product. This is formed into balls and also uses cod.

Seafood Croquettes step by step

1. Clean shrimp, slice in half lengthwise then chop into thirds. Slice scallops in half then quarter. Give the smoked salmon a good chopping. Prepare a breading station consisting of two eggs, bread crumbs and flour. You can add flour and bread crumbs as you need it. Add seafood to mashed potatoes. Give it some Old Bay. Add in the cheese. Combine. Your mashed potatoes are hopefully seasoned, so you won’t have to worry about seasoning them a second time..
2. Using the same method I use for shaping hamburgers (An open ended can on both sides) form the croquettes. These aren’t the traditional shape, but... it’s an improvement in my eyes. After they are formed, carefully dredge in flour, egg and finally bread crumbs while making sure to shake of excess after each stage of the process. Place on a baking sheet, cover with plastic and freeze for about an hour..
3. Place croquettes in hot oil. Should be enough to cover them. Be careful of the splatter... it’s a good investment at the dollar store to get one of these screens. I kept the flame on medium. The mashed potatoes are already cooked, but you want to give the shrimp and scallops time to cook as well as the cheese to melt. If the heat is too high, the breadcrumbs can burn and it’ll be undone in the center..
4. Allow to drain on a wire rack. These are great by themselves but I had it with a little sweet chili sauce..

It is impossible to roll the balls in the cubed bread. Be the first to review this recipe. This is from a very nice Restaurant called "The French Hen". The recipe does not give the bag size of the shrimp. You would just have to use your own judgement on this one.