Most home cooks are more comfortable stretching a whole chicken into a series of dishes than they are with breaking down and utilizing an entire fish. This #WasteNotWednesday, it’s time to change that. We’ve already sung the praises of the underappreciated fish collar, but there are even more flavors to discover. Try taking a cue from Chefs Boot Camp alum Paul Fehribach, who—after boiling fish spines and heads into rich stocks—transforms leftover bits of flesh into these decadently crispy croquettes.
Fehribach starts by softening some aromatics in butter and combining them with crumbly leftover rice. After folding in the picked fish meat and cooling the mixture, he uses an ice cream scoop to shape the croquettes before breading and frying them to an irresistible golden brown. Served with a bowl of creamed leek tops, it’s the perfect starter for a sustainable, seafood-savvy dinner party. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
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