Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently poach 500 grams of firm white fish fillets in lightly salted water for 5-7 minutes until cooked through and flaky, then remove, cool, and flake into a large mixing bowl, ensuring no bones remain.

2. 2

   Peel and boil 200 grams of large potatoes until very tender, mash them thoroughly, and add to the flaked fish along with 0.5 finely diced red onion, 2 minced garlic cloves, 0.25 cup chopped fresh parsley, 1 tablespoon lemon zest, 1 teaspoon sumac, 0.5 teaspoon dried oregano, 0.25 teaspoon finely grated fresh galangal, and 1 teaspoon salt.

3. 3

   Mix all ingredients meticulously with your hands until well combined and form the mixture into approximately 12 uniform croquettes, each about 2 inches long.

4. 4

   Prepare a breading station by placing 0.5 cup all-purpose flour in a shallow dish, 2 beaten large eggs in a second dish, and 1 cup panko breadcrumbs in a third dish.

5. 5

   Dredge each croquette completely in the flour, then dip it into the beaten eggs to coat evenly, and finally roll it thoroughly in the panko breadcrumbs until fully covered.

6. 6

   Heat 4 cups of olive oil in a deep heavy-bottomed pot over medium-high heat to 175°C (350°F), then carefully deep-fry the croquettes in batches for 3-4 minutes per side, until golden brown and cooked through.

7. 7

   Remove the finished croquettes from the hot oil with a slotted spoon, place them on a wire rack lined with paper towels to drain excess oil, and immediately sprinkle with 0.25 teaspoon sea salt for finishing.