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Baked Fish Croquettes |
"These are delicate and soft fish croquette with a light crisp coating. I even have used this recipe for leftover baked or broiled fish like salmon, steelhead trout, or other fish."
Ingredients :
- 2 cups leftover cooked steelhead trout
- 1 cup smooth bread crumbs
- half of sweet onion, minced
- half cup mayonnaise
- half of cup bitter cream
- half lemon, juiced
- half of teaspoon Worcestershire sauce
- half teaspoon seasoned salt, or greater to taste
- half teaspoon garlic powder
- ground black pepper to taste
- 1/2 cup panko bread crumbs, or as needed
Instructions :
Prep : 15M | Cook : 6M | Ready in : 30M |
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- Preheat oven to 425 tiers F (220 stages C). Line a baking sheet with parchment paper or aluminum foil.
- Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with tender bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form aggregate into balls and roll every ball within the panko. Arrange balls at the organized baking sheet.
- Bake in the preheated oven until croquettes are gently browned and crispy, 15 to twenty mins.
Notes :
- I like to use the food processor to chop onion even as processing bread for the tender bread crumbs. If I have more than one cup of the tender crumb mixture, I simply upload the ultimate to the dry panko crumbs on the cease goodbye because it is not exceed the dry crumbs by means of half of. Easy to modify on your very own taste by adding cheese or herbs.
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