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Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

27 mins to make • Serves 8

Seafood

1 (1-pound) skinless cod, skinless fillet

Produce

1 tbsp Tarragon
1 Yellow onion, small

Refrigerated

1 Egg, large

Condiments

2 tbsp Dijon mustard
3 tbsp Gold's wasabi sauce
3 tsp Honey
5 tbsp Mayonnaise

Baking & Spices

1 Black pepper, Freshly ground
2 tbsp Matzo meal
1 tsp Salt

Oils & Vinegars

1/4 cup Canola or vegetable oil

Other

1 tablespoon chopped parsely
  • Anne Johanson

    Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

  • Jen Horwitz

    In a food processor, pulse cod until finely chopped but not pureed. Transfer to a large mixing bowl, and add egg, onion, matzo meal, parsley, tarragon, mayonnaise, salt, and pepper to taste. Mix well to combine. With lightly moistened hands, scoop a heaping tablespoon of mixture and form into 1-inch long oval shapes. Repeat with remaining mixture to form 16 croquettes. Refrigerate for 30 minutes. Meanwhile, prepare dip by stirring together mayonnaise, wasabi sauce, mustard, and honey in a small bowl. Line a plate with paper towels. In a large skillet, heat canola oil over medium-high heat. Add croquettes and fry until golden brown on all sides, about 12 minutes total. Transfer to the prepared plate. Serve on a large platter with dipping sauce. Yield: 16 croquettes, 8 servings

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