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Homemade Fish Croquettes recipe photo

Fish Croquettes

These Fish Croquettes are perfectly crispy and tender! A delightful way to enjoy fish with a zesty dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Croquettes:
  • 400 g white fish fillets steamed
  • 1 medium potato steamed
  • 4 tablespoons panko breadcrumbs
  • 2 tablespoons almond flour
  • 2 free-range egg whites lightly beaten
  • 1 handful fresh parsley finely chopped
  • 1 teaspoon lemon zest
  • to taste sea salt and black pepper
  • 5 tablespoons panko breadcrumbs for coating
  • 3 tablespoons extra virgin olive oil for frying
For the Dipping Sauce:
  • 1 cup yogurt for dipping sauce
  • 1 teaspoon garlic grated
  • 1 teaspoon lemon juice for dipping sauce
  • to taste salt and pepper for dipping sauce

Equipment

  • Steamer or pot
  • Mixing bowls
  • Fork or potato masher
  • Frying Pan
  • Spatula
  • Measuring spoons and cups

Method
 

Instructions:
  1. Step 1: Begin by steaming the white fish fillets and the medium potato until they are tender, about 15-20 minutes. Let them cool slightly.
  2. Step 2: In a large mixing bowl, flake the steamed fish using a fork, making sure to remove any bones. Peel and mash the steamed potato until smooth. Combine in the bowl.
  3. Step 3: To the mixture, add 4 tablespoons of panko breadcrumbs, 2 tablespoons of almond flour, the beaten egg whites, chopped parsley, lemon zest, and sea salt and black pepper. Mix until well combined.
  4. Step 4: With clean hands, form the mixture into small patties or croquette shapes.
  5. Step 5: Dredge each croquette in the remaining 5 tablespoons of panko breadcrumbs until fully coated.
  6. Step 6: In a frying pan, heat the olive oil over medium heat. Fry the coated croquettes for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to absorb excess oil.
  7. Step 7: For the dipping sauce, mix the yogurt, grated garlic, lemon juice, and a pinch of salt and pepper in a bowl until combined.
  8. Step 8: Serve the Fish Croquettes warm with lemon wedges on the side for squeezing over them before dipping into the yogurt sauce. Enjoy!

Notes

  • Use fresh fish for best flavor; thaw frozen fish completely before cooking.
  • Panko breadcrumbs give extra crunch; regular breadcrumbs can be substituted.
  • Store cooked croquettes in an airtight container in the fridge for up to 3 days.