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Shrimp croquette:

  • 16 oz Gulf shrimp,
  • 31-40 size
  • 8 oz white fish filet (snapper,
    mahi-mahi or sea bass)
  • ¼ tsp salt
  • 1 egg white
  • ¼ tsp garlic powder
  • 4 Tbsp half-and-half
  • ½ Tbsp shallots, chopped
  • 8 oz Yukon potato

Egg wash:

  • ½ cup all-purpose flour
  • 2 eggs
  • 2 cups panko or bread crumbs

Wasabi tartar sauce:

  • 1 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 Tbsp capers
  • 1 Tbsp relish
  • 1 egg, hard boiled and chopped
  • 1 tsp shallots, chopped
  • 2 tsp Wasabi paste (1tsp wasabi
    powder and 1tsp water)


  • 12 tomato slices
  • 2-3 lettuce leaves
  • 12 each cornichon pickles
  • 12 each slider buns

1.Prepare food processor, put fish filet and salt, process well then add egg white and half and half, spin again until smooth. Transfer to mixing bowl.

2. Cook potato in microwave until cooked through, then mash it. Cool down completely. Add mashed potato in fish pâté, chopped shallots and coarsely chopped shrimp. Mix well.

3. Shape into medallions, cover with flour, dip in egg wash then bread crumb. Cook with vegetable oil in skillet on medium heat or deep-fry until nice golden brown, then finish in oven at 350 degrees to cook through.

4. Warm up slider buns in oven, cut in half then assemble with croquette, lettuce and tomato. Put tartar sauce on croquette. Put cornichon pickles on slider as garnish.