- 600 g (1 1/3 lb) of white fish (black cod, Canadian haddock or tilapia)
- 4 medium-sized potatoes with the skin (Russet is best)
- 2 Quebec leeks
- 2 limes
- 30 ml (2 tbsp.) olive oil
- 30 ml (2 tbsp.) mayonnaise
- 1 Thai bird's eye chilli, minced
- Salt and pepper
- Japanese "panko" breadcrumbs, as needed
- 750 ml (3 cups) vegetable oil
- Cook the fish in a large pot of salted boiling water for ten minutes or until it starts to flake. Remove from water and cool. Break the fish into large flakes and set aside.
- Cook the potatoes in salted boiling water until well cooked. When the potatoes are cooked, remove the skins and put them through a food mill. Set aside.
- Cut the white part of the leeks into fine slices. Sauté them in olive oil along with the chilli pepper.
- In a large bowl combine the three preparations. Season with salt and pepper. Mix delicately with your hands. Add breadcrumbs if the texture is not right.
- Shape the mixture into flattened balls and arrange them on a cookie sheet. Refrigerate for at least one hour.
- Heat the vegetable oil in a deep pot or large wok. When the oil is hot enough, drop the croquettes into the oil two at a time and fry until golden brown. Serve with mayonnaise and a few drops of fresh lime juice.