How to Make Redfish Croquettes

The meat of large Redfish (longer than 28 inches) is tough and coarse. A perfect solution is to make croquettes of all that meat and freeze the croquettes until needed.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 pound Redfish (cooked & chopped)
• 1/4 teaspoon pepper (black or white)
• 2 eggs (slightly beaten)
• 1/2 teaspoon salt
• 1 cup milk
• 3 tablespoons flour
• 12 crackers (finely crumbed)
• 2 tablespoons butter or margarine

1. Melt the butter, add flour and stir, then add the milk and bring to a simmer, stirring constantly until thickened (about 3 minutes). Let cool and then chill in the refrigerator.
2. Fillet the Redfish if small enough; otherwise saw into steaks with a hack saw 3/4 of an inch thick. Put the meat into a baking pan and bake at 350 degrees for 30 minutes. Don't bother to preheat. Remove all bones and skin. Chop the meat up and mix in the onion powder, salt and pepper. Let cool to room temperature.
3. Work in the chilled sauce with your hands and make golf ball-size croquettes. Place on a cookie pan.
4. Dip the balls into the beaten eggs and roll in the cracker crumbs. Place on cookie pans and freeze.
5. Place croquettes in large zip lock bags after they are frozen. Remove as much air as possible and return to freezer.
6. Remove as many croquettes as needed from the freezer. Bring to room temperature and deep fry in a skillet or fryer.