By Marcus Samuelsson | May 11, 2015

This recipe for Bermudian Fish Croquettes is inspired by traditional Bermudian Fish Chowder and will debut in Marcus Samuelsson's latest restaurant, Marcus', set to open in Bermuda end of May.

These Croquettes are one of the signature dishes at my new restaurant, Marcus’, set to open in Bermuda on May 27th. I’m so excited about this new endeavor and recipe that I had to share prior to our opening. The snapper from Bermuda is so fresh and delicious that I’m constantly thinking up new ways to highlight the fish.

  • 2 Scallops, diced
  • 6 ounce snapper, diced
  • 1 cup boiled potatoes, soft
  • 1 Portuguese chorizo, small chopped
  • 2 garlic cloves, diced
  • 2 teaspoons dill, chopped
  • 2 teaspoons chives, chopped
  • 1 teaspoon fish sauce
  • 6 ounce jumbo lump crab meat
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 2 eggs, whisked together
  • 4 tablespoons corn starch
  • 1 teaspoon salt
  • 1 cup instant potatoes
  • 3 cups oil
  • Sherry Pepper vinegar to taste


1. In a food processor blend together snapper and scallops until mashed. Remove and in a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.

2. Place cornstarch, eggs and instant potatoes in three separate shallow containers. Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.

3. Heat oil in a large pot to 330F.

4. Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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