Cape Hake Croquette with Saffron-Garlic Aioli

Instructions:

1. Use leftover Cape Hake or bake fresh Cape Hake fillet in the oven at 350°F for about 15 minutes or until an internal temperature of 145°F is reached, let cool
2. Flake the cooled Cape Hake fillet in a bowl, mix with 1 cup panko breadcrumbs, 1 egg and mayonnaise
3. Add the old bay seasoning and mashed potatoes to the mixture, salt and pepper as desired, mix thoroughly
4. Form the mixture into 1.5oz balls
5. Roll the formed balls in the remaining breadcrumbs to coat evenly
6. Place coated balls on a baking sheet and bake at 350°F for 10-14 minutes or until golden brown
7. Add 1 egg, garlic and shallot into a blender and blend on high while slowly drizzling in olive oil until aioli is thickened