Fish Chowder Croquettes With Rum Aïoli

• 2 medium scallops, diced
• 6 ounces red snapper, diced
• 1 large russet potato, peeled and boiled until fork tender
• 2 teaspoons chopped fresh dill
• 2 teaspoons chopped fresh chives
• 2 teaspoons mayonnaise
• 1 teaspoon mustard
• 1 teaspoon fish sauce
• 2 garlic cloves, minced
• 1/3 cup diced Portuguese chorizo
• 6 ounces jumbo lump crabmeat, drained and picked
• 4 tablespoons cornstarch
• 2 large eggs, lightly beaten
• 1 cup panko
• 3 cups canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Prepared pepper sauce (optional)

1. Combine scallops and snapper in the bowl of a food processor; pulse until combined. Combine potato, dill, and next 5 ingredients in a large bowl; mash well with a potato masher or large fork. Stir in scallop mixture, chorizo, and crabmeat; stir well to combine.
2. Place cornstarch, eggs, and panko in 3 separate shallow containers. Divide croquette mixture into 18 equal portions; form portions into balls. Roll each ball in cornstarch, then eggs, then panko. Set aside on a plate.
3. Heat oil in a large pot to 330u0b0. Carefully fry croquettes, in batches, 3 to 5 minutes or until golden brown. Remove croquettes from oil using a slotted spoon; place on a paper towel-lined platter. Immediately sprinkle croquettes with kosher salt and black pepper as they are removed from oil. Serve with Rum Aioli and pepper sauce, if desired.

red snapper, russet potato, dill, fresh chives, mayonnaise, mustard, fish sauce, garlic, lump crabmeat, cornstarch, eggs, canola oil, kosher salt, freshly ground black pepper, pepper sauce

Taken from www.myrecipes.com/recipe/fish-chowder-croquettes-rum-aioli (may not work)