Fish Croquettes are a comfort food favorite that turns simple ingredients into something special. I learned this recipe from my grandmother, and it’s been a hit at family gatherings ever since. The secret lies in the smooth white sauce that holds everything together, while the curry powder adds just the right amount of warmth without being overpowering.
About the Recipe
This recipe transforms everyday ingredients into something extraordinary. The white sauce creates a creamy base that perfectly complements the fish, while the breadcrumb coating delivers that satisfying crunch we all love. It’s an ideal way to use leftover fish or introduce picky eaters to seafood in a fun, approachable way.
Why You’ll Love This Recipe
You’ll love how these croquettes come together with basic pantry items. The make-ahead option is perfect for busy cooks – you can prepare them in advance and fry just before serving. The mixture of textures is fantastic: crispy exterior, creamy middle, and chunks of fish throughout. Plus, they’re versatile – serve them as appetizers, in sandwiches, or as a main course.
Fish Croquettes
Cooking Tips
– Make sure the white sauce is thick enough before mixing with fish
– Chill the mixture completely before shaping
– Don’t skip the second chilling after breading
– Keep oil temperature steady for even cooking
– Pat the fish dry before mixing with other ingredients
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 90 minutes. Serve hot with lemon wedges and tartar sauce. Store uncooked croquettes in the fridge for up to 24 hours. Once cooked, eat within 2 hours for best texture.
Similar Recipes
- 1. Tuna Patties
- 2. Salmon Cakes
- 3. Potato Croquettes
- 4. Fish Fingers
Nutrient Benefits
These croquettes provide protein from fish and eggs, calcium from milk, and energy from flour and breadcrumbs. Fish offers omega-3 fatty acids, while the herbs add antioxidants. It’s a balanced combination of nutrients in a tasty package.
Fish Croquettes
Ingredients
- 250 gms Fish (boneless, chopped)
- 1 tsp Curry Powder
- 2 Onion (chopped)
- 1 tbsp Lemon Juice
- 2 Eggs
- 1 tbsp Coriander Leaves (chopped)
- Breadcrumbs
- Oil for deep frying
For White Sauce:
- 100 gns Butter
- 3/4 cup Plain Flour
- 3 cups Milk
- Salt
- Pepper
Instructions
- Melt the butter in a pan over low heat.
- Remove the pan from heat and add the flour.
- Stir till smooth.
- Return to the heat and cook for a few minutes.
- Remove from heat and gradually pour in the milk.
- Return the pan to the heat and stir till milk boils.
- Reduce heat and simmer for 3 minutes.
- Add salt and pepper.
- Keep aside.
- Mix the curry powder, lemon juice, onion and coriander leaves with the chopped fish pieces.
- Mix this with the white sauce.
- Spread the mixture on a shallow tray and refrigerate till firm.
- Take a tablespoonful of this mixture and shape into croquettes.
- Dip the croquettes in the beaten eggs and then into the breadcrumbs.
- Keep it in the fridge for 60 minutes.
- Heat oil in a pan and deep fry the croquettes till golden brown for a few minutes.
- Remove and drain excess oil.
- Serve hot.
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Frequently Asked Questions
Can I use canned fish for this recipe?
Yes. Drain canned fish well and flake it before using. Salmon or tuna work great as alternatives to fresh fish. Just guarantee there’s no excess moisture.
Can I bake these instead of frying?
While frying gives the best crispy texture, you can bake them at 400°F for 20-25 minutes, turning halfway. Spray with oil for better browning.
How do I keep the croquettes from falling apart?
Make sure the mixture is well-chilled before shaping, and don’t skip the second chilling after breading. This helps them hold their shape during frying.
