Alright, Let’s Talk About Homemade Fish Croquettes
So, years ago, I first tried making fish croquettes because my sister swore they were the only way she could get her kids to eat anything from the sea (well, other than fish fingers, but we don’t talk about that). I remember my first batch was more…fish pancakes than croquettes. But hey, the dog enjoyed them, too! Now, after a bit of, let’s call it, “hands-on research,” I’ve finally got a version that’s become a bit of a family legend—at least, according to my nephew, who once ate five in a row and then asked if I was magic. Which, honestly, I’ll take.
Why You’ll Want To Make These (Even on a Weeknight)
I usually whip these up when I’ve got leftover white fish in the fridge and about 40 minutes before someone starts raiding the snack cupboard. My family goes a bit wild for them (except my husband, who claims he doesn’t like fish, but I catch him sneaking them cold from the fridge). The texture is crispy but not teeth-shattering, and the inside is soft and packed with all the good things. I used to be slightly put off by the mess, but it’s less trouble than breading chicken, promise.
(And honestly, if you’re short on time, you can even skip the shaping and just make little patties—no one will know except you and the dog.)
What You’ll Need (and What You Can Swap)
- About 350g cooked white fish (cod, haddock, pollock—use whatever you’ve got, honestly. I’ve even mashed up leftover salmon. Or tinned fish in a pinch—but drain it well!)
- 1 medium potato, boiled & mashed (if I’m lazy, I use instant mash—don’t tell my gran)
- 1 small onion, finely chopped (spring onion is a good sub, or shallot if you’re feeling posh)
- 1 large egg (sometimes I skip this if the mix feels sticky enough)
- 2 tablespoons fresh parsley, chopped (or a solid shake of dried—no one’s judging here)
- 1 teaspoon Dijon mustard (my friend uses English mustard, but I find that a bit much)
- Salt & pepper, to taste (I once overdid the pepper and it was…interesting)
- 1 cup breadcrumbs (panko is my go-to, but regular is fine—heck, I’ve blitzed up stale crackers before)
- Oil for shallow frying (sunflower, canola—whatever doesn’t smoke up the kitchen)
How To Make Fish Croquettes (The Unfussy Way)
- Mix it up. In a decent-sized bowl, combine your flaked fish, mashed potato, onion, parsley, mustard, egg, salt, and pepper. I use my hands because it’s far more satisfying (and, on second thought, gives you a better feel for the texture). If it feels too wet, add a bit more mash or a spoonful of breadcrumbs. If it’s too dry, a splash of milk or a squeeze of lemon does wonders.
- Shape ‘em. Grab a handful and roll it into a sort-of log or ball—no need to be too precious. I usually make mine about the size of a ping-pong ball, then flatten slightly. (This is where I sneak a taste, if no one’s looking—raw egg warning though!)
- Bread time. Roll each croquette in breadcrumbs until well coated. Sometimes I do a double dip—egg, crumbs, egg, crumbs—if I want extra crunch. But honestly, single is fine for weeknights.
- Fry ‘em up. Heat oil in a large frying pan over medium-high. You want enough to just cover the base. Fry the croquettes a few at a time (don’t crowd the pan or they’ll steam, not crisp), turning until golden brown all over—usually 3-4 minutes per side. Don’t worry if one or two look a bit…abstract. That’s part of the charm.
- Drain & cool. Transfer to a plate lined with kitchen roll to soak up excess oil. I let them cool just a smidge before serving (burnt tongue warning!)
Little Notes (Things I Learnt the Hard Way)
- If your croquettes are falling apart, they probably just need a bit more mash or an extra egg. Or chill them for 10 minutes before frying. Actually, I find chilling makes the biggest difference.
- I once tried to bake these instead of frying… they just weren’t as nice. Sorry, oven lovers. But if you’re determined, brush with oil and bake at 200C until crisp and golden.
- Don’t use hot mash or fish, or you’ll end up with a weird gloopy mess (ask me how I know).
Variations—Some Winners, Some Not
- I’ve mixed in leftover peas, sweetcorn, or even chopped red pepper for colour—kids eat them up. Once I tried adding curry powder for a spicy twist, and… eh, let’s just say it wasn’t a repeat performance.
- Swap parsley for dill or chives for a different vibe.
- If you’re feeling fancy, stuff a cube of cheese inside each croquette. Melty surprise!
Got The Right Tools? Doesn’t Really Matter
A big bowl, a fork, and a frying pan will do it. If you have a food processor, you can blitz everything together, but I kinda prefer the rustic hand-mixed approach. Oh, and a slotted spoon is handy for flipping, but a spatula or even tongs will work if that’s what’s lurking in your drawer. Once, I used two forks and just…made do.
Storing Leftovers: Real Talk
These keep pretty well in the fridge for up to 2 days, though honestly, in my house it never lasts more than a day! Reheat in the oven for about 10 minutes at 180C. I don’t recommend microwaving unless you like soggy croquettes (who does?).
How I Like to Serve Them (You Do You)
I usually pile croquettes on a plate with a big squeeze of lemon and a dollop of mayo or tartare sauce. If it’s a party, I arrange them on a platter with cocktail sticks (fancy, right?). My family tradition: serve them with a big, crunchy salad and a hunk of crusty bread. Or chips, if we’re feeling proper British.
A Few Lessons Learned (Aka Pro Tips, or How Not to Mess Up)
- Don’t rush shaping—the mix holds together much better if you’re gentle. I once tried to shortcut and ended up with fishy breadcrumbs all over the floor.
- Actually, I find chilling the shaped croquettes for 10-15 minutes makes frying way easier (I used to skip this, but not anymore).
- Taste your mix before adding the egg, in case it needs more salt/pepper.
FAQ—Stuff Folks Have Actually Asked Me
- Can I make these gluten-free? Yep, just use gluten-free breadcrumbs or even crushed rice crackers. They come out a smidge crunchier, but in a good way.
- What if I don’t eat eggs? No stress—skip the egg, or use a tablespoon of mayo or even a splash of milk (I’ve done both in a pinch).
- Can I freeze them? You can, but they’re best frozen before frying. Lay them on a tray until solid, then transfer to a bag. Fry straight from frozen—just give them an extra minute or two. I’ve tried freezing cooked ones, but the texture gets a bit weird, honestly.
- Do I have to use white fish? Not at all! Salmon works, smoked fish is a treat (but skip the extra salt), or mix and match whatever you’ve got. There’s no croquette police.
- Do you have any good sauce recipes? Oh, absolutely—check out BBC Good Food’s tartare sauce. Or try this remoulade from Simply Recipes—it’s magic with fish.
Oh, and here’s a random tip that doesn’t quite fit: if you ever drop a croquette and the dog gets it first, just let it go. It’s gone to a better place.
There you have it—my slightly messy, always tasty, tried-and-true homemade fish croquettes. Let me know how yours turn out, or if your family gobbles them up as fast as mine!
Ingredients
- 400 g white fish fillets (such as cod or haddock), boneless and skinless
- 1 medium potato, peeled and boiled
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 large egg
- 1/2 cup breadcrumbs
- Vegetable oil, for frying
Instructions
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1Boil the potato until tender, then mash and set aside. Cook the fish fillets by steaming or poaching until flaky. Let cool slightly.
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2In a large bowl, combine the mashed potato, flaked fish, chopped onion, parsley, salt, pepper, and paprika. Mix well until all ingredients are evenly incorporated.
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3Add the egg to the mixture and stir until combined. Shape the mixture into small oval croquettes.
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4Roll each croquette in breadcrumbs to coat evenly.
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5Heat vegetable oil in a frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy on all sides, about 3-4 minutes per batch.
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6Drain the croquettes on paper towels and serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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