This recipe calls for cod but if you love salmon or some other fish, go for it! It’ll be just as delish.

Times

Prep Time : 15 + 30 chill min
Cook Time : 12 min
Ready Time : 27 min
Servings

8 Servings

Ingredients

For croquettes:

1 (1-pound) skinless cod fillet, cut into 1-inch pieces
1 large egg, beaten
1 small yellow onion, diced
2 tablespoons matzo meal
1 tablespoon chopped parsely
1 tablespoon chopped tarragon
1 tablespoon mayonnaise
1 teaspoon salt
Freshly ground black pepper
¼ cup canola or vegetable oil

For dip:

¼ cup mayonnaise
3 tablespoons Gold’s Wasabi Sauce
2 tablespoons Dijon mustard
3 teaspoons honey

Directions

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

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.