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Ingredients
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Croquettes
Roasted Poblano Ranch Dressing
Method
Croquettes
- 1
Prepare the Ingredients
In a large mixing bowl, combine the cooked fish and mashed potatoes. Ensure the fish is flaked and the potatoes are smooth.
- 2
Mix the Croquette Mixture
Add the egg, chopped green onions, salt, and black pepper to the fish and potato mixture. Mix until fully combined.
- 3
Form the Croquettes
Using your hands, shape the mixture into small patties or balls, about 2 inches in diameter.
- 4
Coat the Croquettes
Roll each croquette in flour, then dip in egg wash, and finally coat with breadcrumbs. Set aside on a plate.
- 5
Fry the Croquettes
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the croquettes in batches and fry until golden brown, about 3-4 minutes per side.
- 6
Drain and Serve
Once cooked, place the croquettes on paper towels to drain excess oil. Serve hot with roasted poblano ranch dressing.
Roasted Poblano Ranch Dressing
- 7
Roast the Poblano
Preheat the oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered.
- 8
Prepare the Dressing
Once the poblano is roasted, remove it from the oven and let it cool. Peel off the skin, remove the seeds, and chop finely.
- 9
Combine Ingredients
In a mixing bowl, whisk together mayonnaise, sour cream, buttermilk, lime juice, garlic powder, salt, and black pepper. Add the chopped roasted poblano and mix well.
- 10
Chill and Serve
Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to meld. Serve alongside the fish and potato croquettes.