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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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