Let Me Tell You About These Fish Croquettes…
Alright, so I have to confess: the first time I ever tried making homemade fish croquettes, it was a total disaster (seriously, the kitchen looked like a fishy warzone). But after a few attempts—and a couple of burnt ones—I finally got a batch that was golden, crispy, and actually tasted like the ones my mum made when I was a kid. There’s just something about the smell of frying croquettes that brings me right back to rainy Saturday afternoons, when we’d eat these straight from the pan and try not to burn our tongues. If you’re nervous about deep frying, don’t be. Worst case, you’ll have a good story to tell. And maybe a few extra dishes to wash, but hey, that’s life.
Why You’ll Love Making These
I usually whip these up when I need to clear out the fish in my fridge (sometimes I just grab whatever’s lurking there, though don’t tell my family). My bunch goes bonkers for these—especially my youngest, who thinks fish is only edible if it’s hidden under breadcrumbs. And honestly, there’s something weirdly satisfying about rolling the mixture into little logs or patties. Oh, and if you’ve ever had a batch go too soggy—been there, done that—just crank up the fry time and act like you meant it. Honestly, if you can get a crunchy crust, you’re already winning.
What You’ll Need (and What You Can Swap)
- About 350g cooked white fish (cod, haddock, or pollock; but I’ve snuck in tinned tuna more than once when I was short on time)
- 1 cup cold mashed potatoes (Grandma swore by Yukon Golds but, truthfully, instant mash gets the job done if you’re in a pinch)
- 1 small onion, very finely chopped (I sometimes throw in a little leftover leek or spring onion too)
- 2 garlic cloves, minced (or a hefty squeeze from a tube—nobody’s judging)
- 1 egg, beaten (I’ve forgotten this step before and it’s… not recommended)
- 2 tablespoons chopped parsley (or honestly, any fresh herb you like—dill is pretty nice)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs for the mix (I use panko if I’m feeling fancy, but plain is fine)
- Extra breadcrumbs for coating (or crushed cornflakes for a wild twist!)
- Oil for frying (sunflower, veggie, whatever you’ve got—just avoid anything too strongly flavoured)
Here’s How You Do It (More or Less)
- First things first: Flake your cooked fish into a big bowl. Pick out any sneaky bones—unless you like a crunchy surprise (I sure don’t).
- Tip in the mashed potatoes, onion, garlic, parsley, beaten egg, salt, pepper, and breadcrumbs. Mix it all up with your hands. Or a spoon if you’re feeling dainty. This is where I usually sneak a taste (shh).
- If it feels too loose, add a sprinkle more breadcrumbs. If it’s too stiff, a splash of milk brings it back.
- Shape the mixture into little logs, patties, or balls. I tend to go for logs—easier to pick up, somehow.
- Roll each croquette in extra breadcrumbs. Honestly, don’t be stingy here. More crunch = more fun.
- Heat about 2cm of oil in a frying pan over medium heat. To test if it’s hot enough, drop in a breadcrumb. If it sizzles, you’re good to go.
- Fry the croquettes in batches, turning so they get golden all over (usually 2-3 mins a side). Don’t cram the pan or they’ll steam instead of crisp.
- Drain on paper towels. I dare you to wait for them to cool before digging in—my lot never does.
Things I’ve Learned (Sometimes the Hard Way)
- If the mix is too wet, the croquettes break up in the pan. Chilling the formed croquettes for 15 mins helps—though, full disclosure, I rarely remember to do this.
- Leftover mashed potatoes are amazing for this. Fresh mash can be a bit gluey; actually, I find it works better if it’s a day old.
- You can prep these ahead and freeze before frying; just don’t try to fry them straight from frozen unless you want drama.
Variations I’ve Messed Around With
- Swapped out parsley for a hit of curry powder. It was… interesting? Not my favourite, but you do you.
- Added grated cheese to the mix once. It made the middle gooey, which was a nice surprise.
- Used sweet potato mash instead of regular spuds—bit sweet for me, but my neighbour loved it.
If You Don’t Have the “Right” Equipment
I know some folks swear by a food processor. Me? I just mash everything with a fork; it’s great stress relief. No deep fryer? No problem. A regular frying pan works just fine—just be careful with the oil. And if you’re really stuck, I’ve heard the oven method works (try 200C, brush with oil, flip halfway), though I haven’t had the patience myself.
Let’s Talk Storage (Or, the Lack Thereof)
These keep for up to 2 days in the fridge—but, honestly, in my house they never last more than a day! If you somehow have leftovers, reheat in the oven so they stay crisp. Or eat them cold, which is not as sad as it sounds.
How I Like to Serve Up Fish Croquettes
I’m partial to dunking these croquettes in homemade tartar sauce (here’s BBC Good Food’s easy recipe) or a spicy ketchup. My sister insists on a squeeze of lemon and nothing else. We usually pile them up on a big plate and let everyone fight over the last one (family tradition, apparently).
Pro Tips—Because I’ve Messed Up Enough For Both of Us
- Don’t rush the frying. I once cranked the heat and ended up with burned outsides and cold insides. Not my proudest moment.
- If you want them super crispy, double-dip: roll in egg then in breadcrumbs again. Bit messier, but worth it.
FAQ—Question Time!
Can I use salmon instead of white fish?
Yep, totally! It gives a richer taste. I did this once when I forgot I’d used all the cod. Salmon croquettes are a whole vibe.
What if I don’t have breadcrumbs?
I’ve blitzed up stale bread, crackers, and even cornflakes. Honestly, use whatever’s at hand. I read on Serious Eats that you can even use pitta chips – haven’t tried that yet, though.
Can I make these gluten-free?
Just swap in gluten-free breadcrumbs and check your other ingredients. I had a pal with celiac over once and it worked fine (she said it was delish, so I trust her).
Do I have to deep fry them?
Nope. Shallow fry is what I do – less faff, less oil. But if you’re feeling adventurous, go for the deep fryer! Or, on second thought, try the oven if you’re watching the grease.
And that’s it, really. Making homemade fish croquettes is a bit like learning to ride a bike: you’ll wobble at first, but once you get the hang of it, it’s oddly satisfying (and delicious). If you want more crowd-pleasing snacks, I’m a big fan of classic deviled eggs too—highly recommend for picnics!
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 egg, beaten
- 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, then let cool and flake into small pieces.
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2In a large bowl, combine the flaked fish, mashed potato, chopped onion, parsley, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
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3Shape the mixture into small croquettes or oval patties. Dip each croquette into the beaten egg, then coat with breadcrumbs.
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4Heat vegetable oil in a frying pan over medium heat. Fry the croquettes in batches for 3-4 minutes on each side, or until golden brown and crispy.
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5Drain the croquettes on paper towels. Serve hot with your favorite dipping sauce or a fresh salad.
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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