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Halibut Croquettes

Prep Time:

1 hr

Cook Time:

1.5 hrs


24 Croquettes




2 lbs halibut

1 cup peeled shallots

1/2 cup shredded white cheddar

1/2 cup chopped parsley

2 cups crushed Original Pringles (2 cans)

1 tbs dijon with white wine mustard

1 tbs lemon juice

1 tsp pepper

2 cups crushed Original Pringles (2 cans)

3 eggs

2 tbs butter

Avocado oil (or other neutral oil for frying)


  1. Dice halibut

  2. Dice shallots

  3. Add 2 tbs butter to a hot pan and sauté shallots until fragrant and translucent.

  4. Add diced halibut

  5. Season with salt, pepper, and lemon juice to halibut and stir quickly until 80% cooked.

  6. Remove from pan and place in a large bowl.

  7. Add parsley, dijon, cheddar, and 1 cup of pringles, fold all ingredients together, be careful not to smash the halibut pieces.

  8. When desired consistency is reached, place on parchment paper and flatten out until mix is an even 1" thick.

  9. Cut out round circles with a cookie cutter and place on a sheet pan.

  10. Place in freezer until croquettes are firm.

  11. Wisk eggs together in a small bowl, prepare remaining 1 cup of Pringles in a separate bowl.

  12. Remove croquettes from freezer and dip in the egg mix, then bread in Pringles, and place back on the sheet pan.

  13. Once all croquettes are breaded place in the freezer.

  14. When ready to cook, thaw croquettes in fridge until ready to fry.

  15. Heat avocado oil to 375 degrees, and fry for 2-3 minutes or until golden brown.

  16. Plate with a gin remnant aioli and microgreens.

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