Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

For croquettes:

• 1 (1-pound) skinless cod fillet, cut into 1-inch pieces
• 1 large egg, beaten
• 1 small yellow onion, diced
• 2 tablespoons matzo meal
• 1 tablespoon chopped parsely
• 1 tablespoon chopped tarragon
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• Freshly ground black pepper
• ¼ cup canola or vegetable oil

For dip:

• ¼ cup mayonnaise
• 3 tablespoons Gold's Wasabi Sauce
• 2 tablespoons Dijon mustard
• 3 teaspoons honey

1. In a food processor, pulse cod until finely chopped but not pureed. Transfer to a large mixing bowl, and add egg, onion, matzo meal, parsley, tarragon, mayonnaise, salt, and pepper to taste. Mix well to combine. With lightly moistened hands, scoop a heaping tablespoon of mixture and form into 1-inch long oval shapes. Repeat with remaining mixture to form 16 croquettes. Refrigerate for 30 minutes.
2. Meanwhile, prepare dip by stirring together mayonnaise, wasabi sauce, mustard, and honey in a small bowl.
3. Line a plate with paper towels. In a large skillet, heat canola oil over medium-high heat. Add croquettes and fry until golden brown on all sides, about 12 minutes total. Transfer to the prepared plate.
4. Serve on a large platter with dipping sauce.