Bermudian Fish Chowder Croquette

By TPMay

Ingredients

• 2 Scallops, diced
• 6 ounce snapper, diced
• 1 cup boiled potatoes, soft
• 1 Portuguese chorizo, small chopped
• 2 garlic cloves, diced
• 2 teaspoons dill, chopped
• 2 teaspoons chives, chopped
• 1 teaspoon fish sauce
• 6 ounce jumbo lump crab meat
• 2 teaspoons mayonnaise
• 1 teaspoon mustard
• 2 eggs, whisked together
• 4 tablespoons corn starch
• 1 teaspoon salt
• 1 cup instant potatoes
• 3 cups oil
• Sherry Pepper vinegar to taste

Preparation

Step 1

In a food processor blend together snapper and scallops until mashed. Remove and in a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.
Place cornstarch, eggs and instant potatoes in three separate shallow containers. Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.
Heat oil in a large pot to 330F.
Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.