Mangez Québec

Fish, leek and lime croquettes



  • 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


  1. 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.
  2. 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.
  3. Cut the white part of the leeks into fine slices. Sauté them in olive oil along with the chilli pepper.
  4. 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.
  5. Shape the mixture into flattened balls and arrange them on a cookie sheet. Refrigerate for at least one hour.
  6. 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.
Franca Mazza- Menu plaisirs maraîchers Été 2011

produits utilisés

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