Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 small Shallot or Small Onion, finely minced (about 50g)
  • ½ cup + 2 Tbsp All-Purpose Flour (for dough)
  • 1 ½ cups Whole Milk, warmed (350 ml)
  • 2 x 5 oz cans Canned Tuna, thoroughly drained (280g total)
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Chives, finely chopped
  • Pinch Freshly Grated Nutmeg
  • Salt and White Pepper, to taste
  • ¾ cup All-Purpose Flour (for breading)
  • 2 Large Eggs, lightly whisked
  • 1 ½ cups Panko Breadcrumbs
  • 4 cups Neutral Oil, for frying (Vegetable, Canola, or Sunflower oil)

Instructions:

  1. Sauté Aromatics: Melt the butter in the saucepan over medium heat. Add the minced shallot/onion and cook gently until translucent (about 4 minutes). Do not brown.
  2. Form the Roux: Add the measured flour (for the dough) to the pan and whisk continuously for 1–2 minutes until a smooth paste forms (the roux). Cook out the raw flour taste.
  3. Build the Béchamel: Slowly pour the warm milk into the roux, whisking vigorously until the sauce is smooth and lump-free.
  4. Thicken: Switch to a wooden spoon. Continue stirring over medium-low heat until the mixture is extremely thick—it must pull away completely from the sides of the pan and hold its shape like a stiff dough (about 8–10 minutes). Season generously with salt, white pepper, and a pinch of nutmeg.
  5. Fold in Tuna: Remove from heat. Fold in the thoroughly drained tuna, lemon zest, and chives. Mix until evenly incorporated. Taste and adjust seasoning if necessary.
  6. Chill: Scrape the mixture onto a flat tray or dish, spreading it into a thin layer (about 1 inch / 2.5 cm deep). Cover tightly with plastic wrap pressed directly onto the surface. Chill completely for at least 2 hours. The mixture must be stone cold and firm enough to handle.
  7. Set Up Breading Station: Prepare three shallow dishes: one with flour, one with whisked eggs, and one with Panko breadcrumbs.
  8. Shape: Using a teaspoon or small scoop, portion the chilled dough. Roll each portion into a smooth, even log or oval shape (approx. 2 inches / 5 cm long).
  9. Bread (The Triple Dip): Roll each shaped croquette sequentially: i. Dust lightly in Flour, shaking off excess. ii. Dip entirely into the Egg mixture. iii. Roll thoroughly in the Panko breadcrumbs, pressing gently to ensure full coverage.
  10. Final Chill: Place the coated croquettes back on a tray and refrigerate for 30 minutes. This second chill helps the coating adhere firmly and prevents blow-outs during frying.
  11. Heat Oil: Pour the neutral oil into the Dutch oven. Heat to 350°F (175°C). Use a thermometer to ensure accuracy.
  12. Fry: Working in small batches (do not overcrowd the pan), gently lower the croquettes into the hot oil. Fry for 3–4 minutes, turning once, until deeply golden brown and heated through.
  13. Drain and Serve: Remove the croquettes with a slotted spoon and place them immediately on a wire rack lined with kitchen paper to drain excess oil. Sprinkle lightly with sea salt while still hot.