Delicious Wild Caught Flounder Croquettes (Gluten Free)

 

Hi Everyone!!  It has been a while since I have posted!  I hope you are all doing well!  Over the past few weeks I have been experimenting in my kitchen and I made these delicious fish croquettes!  If you are a fan of crab cakes, you will love these!  For these croquettes, I used flounder, however, I am sure they would be just as delicious with salmon, crab, perch, tilapia……whatever fish you would like to try.  The recipe is simple and I am sure your family and friends will approve!

 

I used wild caught flounder.  TIP OF THE DAY: It is alway important to always consume wild caught, cold water, deep sea fish whenever possible.  The smaller the fish the better, as it will have less toxins, such as mercury.  Farm raised fish is often fed GMO corn.  Fish were never meant to eat corn!

 

Finely chop the flounder into small pieces with a sharped knife.

 

Heat 2 Tbls of grass fed butter in a skillet.  Once your butter is melted, add your fish and lightly season with garlic salt and black pepper.  Sauté until the fish is cooked and is no longer transparent.

 

Strain the fish in a colander.

 

Gently, place the fish in a large mixing bowl.

 

Add your almond flour.

 

Then add your seasonings: dried parsley, cayenne pepper, red pepper flakes, paprika, garlic salt and black pepper.

 

Add your eggs and avocado mayonnaise.  You can also make your own homemade mayo.  Whenever I make my own, I follow the Whole30 mayo recipe.  It is delicious.  Many store bought mayonnaises contain soybean oil and/or canola oil.  Avoid these rancid and GMO oils at all costs.  They will wreak havoc on your gallbladder and they are highly inflammatory.

 

Gently mix all of the ingredients and let sit for a few minutes while you heat up your avocado oil.

 

Heat up your avocado oil on med-high heat.  You can test to see if your oil is the correct temperature by taking a very small piece of the fish and put it in the oil.  If it starts to bubble and sizzle, your oil is hot enough and is ready for your patties.

 

Roll the fish into a ball in your hand and then form into a small patty.  The mixture will be somewhat wet but formable.

 

Give them some time to brown and then gently turn with a silicone spatula.

 

As they cook you can place them on a plate and even separate the layers with a paper towel if you so desire.  Keep covered with tin foil to keep them warm.

 

For a side dish, I made a tossed salad and I added some cabbage slaw.  The first time I made these I prepared a coleslaw salad and it was delicious with the croquettes (see below).

 

 

Here they are with the tossed salad.

And there you have it!  I served these croquettes on top of the salad with a side of mayo and a squeeze of fresh lemon.  Let me know if you give these a try!!

 

To You In Good Health,

Vanessa

 

Disclaimer: I do not diagnose or treat disease, but instead make recommendations for balancing the body and promoting optimal wellness.  Functional Nutritional Therapy Practitioners are approved by the NTA as a certifying organization, but are not licensed or certified by any state.  I am not, nor do I represent myself as a dietitian or nutritionist.  This post is not sponsored.

 

Delicious Wild Caught Flounder Croquettes (Gluten Free)

Course Appetizer, Main Course, Side Dish
Cuisine American
Author Vanessa Wochner

Ingredients

  • 20 oz Wild Caught Flounder Fillets
  • 2 Tbls Grass Fed Butter
  • 1 1/2 cups Almond Flour
  • 2 Tbls Dried Parsley
  • 1 Tbls Cayenne Pepper
  • 1 Tbls Red Pepper Flakes
  • 1 Tbls Paprika
  • 1 tsp Garlic Salt plus some for seasoning fish during sauté
  • 1 tsp Black Pepper plus some for seasoning fish during sauté
  • 2 Eggs
  • 1 cup Avocado Oil Mayonaisse plus some to serve on the side
  • 1/2 cup Avocado Oil
  • Lemon Wedges

Instructions

  1. Gently chop flounder into small pieces with a sharpened knife.

  2. Heat butter in skillet. Once melted, add the fish and season with garlic salt and black pepper to taste. Sauté until fish is cooked and is no longer transparent.

  3. Strain the fish in a collander and place in a large mixing bowl.

  4. Add almond flour, dried parsley, cayenne pepper, red pepper flakes, paprika, garlic salt and black pepper. Then gently combine.

  5. Add eggs and advocado mayonnaise and again gently combine.

  6. Heat the avocado oil. Once oil is ready, take a small amount of the fish and roll it into a ball and then make a patty to place into the oil.

  7. Once your patty is brown, flip with a silicone spatula and brown the other side.

  8. Place on a paper towel on a plate and keep covered with tin foil to keep warm until all of the fish is cooked.

  9. Serve with a side salad or coleslaw salad, mayonnaise and a wedge of lemon.