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Alton demonstrates his technique for making perfect tuna croquettes.
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Tuna Croquettes Recipe
We begin with a standard 7-ounce package pouch of albacore tuna, drained and shredded please like this. Now, we’ll need some protein. The whole things together and that is where two large eggs lightly beaten come in. We’ll also need to hold some moisture in so a quarter cup Japanese style bread crumbs will be very handy.
As for flavor, we’ll brighten things up with one teaspoon of freshly squeezed lemon juice. Add some tang which is a couple of teaspoons of Dijon. You can eyeball that about there. We will have a one-half teaspoon of kosher salt. The fish will need it, two green onions, chopped nice and fine. The last but not least, good ground black pepper there. Now, use spatula and bring together but don’t mash it into a paste.
Now, those that help you we’ll used a two tablespoons under this or one ounce disher. This one is my favorite. The rest of all you need is one sheet pan and some parchment paper. There, that’s good. Now, just start dishing them out. I like to kind of use the spatula with the disher at the same time. Don’t pack it in, that’s important.
Now, if there is a secret to manufacturing croquettes it is this. These little guys must sit and rest for 15 minutes before moving off to the breading station. That will allow time for the bread crumbs to absorb whatever internal moisture they can hold and whatever they can hold or migrate out onto the paper. This is critical that these guys are going to hold their shape in the pan. Rest time is over. It is time to bread our croquettes. I have a half a cup of additional Japanese bread crumbs, here’s how it goes.
With all of your croquettes assembled, it’s the time to fetch down a bagel, 12 inch skillet slope side or sauté pan straight sides. You could do this in a smaller vessel but you would have to work in batches and I just don’t see any reason to do that. So this will go over medium heat.
Now, as far as lubrication goes I prefer plain, old olive oil not extra virgin, nothing fruity and special, no fancy containers, no expensive flavors loss the high heat or use just enough to coat the bottom of the pan about a tablespoon there. We don’t want any more than that because it will start to splatter and it will get nasty on this there. Once you got just a bit of a shimmer, move these guys over and you want to use as thin a spatula as you have. So they won’t fall apart. They won’t be separated. I’m going to work in kind of a circle here. It shouldn’t be a lot of sizzling, yet we want to cook it can be relatively slow and we don’t want them to touch.
Now ordinarily, I would say to cook this until golden brown and delicious and then flip and repeat. But we really need to make sure that the inside is thoroughly cooked. So we’re going to go for a three minute cook time. If during that time the under side starts to look too golden brown and delicious, turn down the heat, three minutes, that’s our target. As long as you’re not too rough flipping should be pretty easy because the bread crumbs on the bottom is now early set. Delicious.