Tuesday, September 3, 2013

Striped Bass Croquettes w/ Red Onion Slaw

The best part of this recipe is that these croquettes are baked! The bass in this recipe is cut into small cubes and maintains it's texture in unbelievably moist and crisp dish.  The croquette portions may be made smaller for appetizer servings.  The recipe is rather simple and makes for a wonderful presentation!  My sisters Gayle and Bonnie really loved them, mom did too!  The slaw for this recipe is crunchy and sweet and compliments the fish well.  This is another of the recipes I came up with featuring the Catch of the Day!  Serve these at your next Dinner Party!
1 1/2 lbs. boneless, skinless bass, cut into 1/4 inch cubes, drizzled with olive oil
1/2 c. shredded raw potato
1/2 c. celery, small diced
1/2 c. carrot, small diced
2 tbsp. mayonnaise
1 green onion, trimmed and thinly sliced
1 tsp. onion powder
1/2 tsp. ground mustard
1/2 tsp. Cajun seasoning
1 egg, slightly beaten
2 c. Panko
dash Sriracha
olive oil for drizzling
Preheat oven to 350*.
Combine all ingredients in a bowl in a folding fashion.  Form mixture into 8 balls and press lightly to form discs into the panko on a large flat surface like a cookie sheet.  Flip gently to coat the second side. 
Transfer to greased baking sheet, with parchment paper if desired drizzle with olive oil and bake until golden, about 30 minutes.
Serves 4 or makes 8 smaller servings.
Meanwhile prepare the slaw
2 c. julienne of cabbage
1/2 c. julienne of red onion
1/4 c. mayonnaise
2 tbsp. white wine vinegar
1 tbsp. sugar or to taste
1/2. tsp. black sesame seeds
Combine wet and dry ingredients in a small bowl and toss with cabbage and onion.  SPST.  Refrigerate until ready to serve.  Makes about 3 cups or 8-1/3 c. servings.

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