Ingredients:

  • 4 Tbsp Unsalted Butter (56 g)
  • 1 medium Shallot, finely diced (50 g)
  • 2 cloves Garlic, minced (10 g)
  • 1/3 cup All-Purpose Flour (45 g, for the roux)
  • 1 3/4 cups Whole Milk, warmed (420 ml)
  • 14 oz (2 standard cans) Canned Tuna in Olive Oil, drained extremely well (400 g)
  • 2 Tbsp Fresh Parsley, chopped (10 g)
  • 1/2 tsp Lemon Zest (1 g)
  • Pinch freshly grated Nutmeg
  • Salt and White Pepper, to taste
  • 1/2 cup All-Purpose Flour (60 g, for dredging)
  • 2 Large Eggs, lightly whisked with a splash of water
  • 1 1/2 cups Panko Breadcrumbs (150 g)
  • 4 cups High-Heat Frying Oil (approx. 950 ml, Grapeseed, canola, or vegetable oil)

Instructions:

  1. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the diced shallot and sauté until translucent (3-4 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  2. Make the Roux: Sprinkle the 1/3 cup of flour over the butter and shallots. Cook, stirring constantly, for 2 minutes to cook out the raw flour flavor. It should look like wet sand.
  3. Build the Béchamel: Whisk in the warm milk gradually, pouring slowly and mixing constantly to prevent lumps. Switch to a spatula once the sauce thickens. Continue stirring and cooking until the mixture is very thick and pulls away cleanly from the sides of the pan (about 5-7 minutes). The consistency should be stiff, like mashed potatoes.
  4. Fold in Filling: Remove the pan from the heat. Fold in the well-drained tuna, chopped parsley, lemon zest, nutmeg, salt, and pepper. Mix thoroughly until evenly combined.
  5. Cool and Chill the Dough: Transfer the entire mixture to a shallow, buttered dish or tray. Press down firmly, cover the surface directly with cling film (to prevent a skin from forming), and chill in the refrigerator for a minimum of 2 hours, or until completely solid and manageable.
  6. Set up the Dredging Station: Place the remaining flour, whisked eggs, and Panko breadcrumbs into three separate shallow bowls.
  7. Shape the Croquettes: Scoop about 1.5 Tbsp of the chilled dough and quickly roll it into small, uniform cylinder or barrel shapes (approx. 2 inches long). Work quickly.
  8. Dredge (The Triple Coat): Lightly coat each croquette in flour, shaking off excess; then dip in the egg wash; and finally generously coat in the Panko breadcrumbs, pressing gently to ensure full adhesion. Place finished croquettes back onto a dry plate or tray.
  9. Heat the Oil: Pour the frying oil into a deep pan or pot to a depth of about 2 inches. Heat the oil to a steady 350°F (175°C), using a deep-fry thermometer.
  10. Fry the Croquettes: Carefully drop 4-5 croquettes into the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crisp.
  11. Drain and Serve: Remove the croquettes with a slotted spoon and drain immediately on a wire rack lined with paper towels. Season immediately with a sprinkle of flaky sea salt. Serve hot with a desired dipping sauce.