We bet you've never had fish and potatoes this way before.

The flaked fish gives simple breaded potato croquettes a salty flavor punch.
Serves 6 to 8 (as tapas)
Prep Time 25 to 30 minutes
Cooking Time 6 to 10 minutes
For the dip
1/2 cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 clove garlic, minced
1 sprig dill
salt and pepper
500 grams potatoes, roasted, boiled,
or steamed and then peeled
2 small pieces or 1 large piece
daing na bangus, flaked
salt, pepper, and paprika, to taste
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups Japanese breadcrumbs
1/2 cup vegetable oil for frying
1 Make the dip: In a bowl, combine mayonnaise,
pickle relish, mustard, garlic, and dill. Season with
salt and pepper. Chill.
2 Mash cooked potatoes while still warm and combine with daing flakes. Season with salt, pepper, and paprika.
3 Scoop a tablespoon of potato mixture and form into a miniature disc the size of a hockey puck. Repeat with the rest of the mixture.
4 Dredge each disc in flour, dip in egg, then coat with breadcrumbs.
5 Heat oil in a pan over heat. Shallow-fry over medium heat or deep-fry croquettas until golden brown. Serve with chilled dip.
Make-ahead tip: You can make the croquettas in advance and store in the freezer for 2 weeks. When ready, simply defrost and fry.