Great Lakes Spring Splendor Smoked Whitefish Puffs

At a Glance

  • Prep Method: null
  • Yield: 12
  • Ready Time:

Recipe By:


  • 6 medium sized Michigan Summer “NEW” Potatoes (6 cups cooked)
  • 2 whole eggs
  • 2 teaspoons fine minced onion
  • 3 teaspoons fresh lemon zest
  • 2 teaspoons fine minced fresh or 1 teaspoon dry dill weed
  • 2 teaspoons ground white pepper
  • 2 teaspoons baking powder
  • 1-1/4 cups all-purpose flour
  • 1-1/2 cups fine diced smoked Lake Superior whitefish
  • 4 cups Japanese style breadcrumbs

Michigan Morel Sauce

  • 1 cup sliced fresh Michigan morels or re-hydrated dry morels
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cups half & half
  • 3 teaspoons salt – 2 teaspoons ground white pepper


1. Peel and half the potatoes and simmer in water until tender.
2. Drain potatoes and squeeze through a potato ricer – you want them smooth.
3. Set aside and allow to cool to room temperature.
4. Add eggs, onions, parsley, dill, white pepper, lemon zest, baking powder and flour.
5. Mix until well blended.
6. Add the smoked whitefish and blend well. No salt is added to this recipe since the smoked whitefish will add a sufficiently salty flavor to the mix.
7. Refrigerate for two hours.
8. Remove from refrigerator and form into 4 ounce balls.
9. Form patties out of the balls that are about the size of hockey pucks – here in Michigan we’re proud of our Red Wings and know all about hockey pucks. – making sure they’re even thickness from the center to the edge.
10. Place these puffs in the Japanese breadcrumbs and gently pat the crumbs onto the surface of the patties. Chill for 2 hours on parchment paper.
11. Deep fry at 350°F for 3 to 5 minutes or until golden brown. It’s always best to make one “test puff” and deep fry it before you bread them all since the potatoes will vary in moisture content batch to batch. There may be a need to add a touch more flour if the puff begins to break apart around the edges when deep fried.

Michigan Morel Sauce

1. Saute the morels in butter for 2 to 3 minutes– add flour and make a roux.
2. Whisk in half & half and bring to the start of a boil to thicken.
3. Taste and season with salt and pepper.

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