These Fish Croquettes are crisp on the outside, creamy and flavorful on the inside. Flaked white fish (like cod, haddock, or tilapia) is mixed with mashed potatoes, herbs, and seasonings, then shaped into little cylinders or balls, breaded, and fried until golden. Served with a zesty lemon aioli , they’re perfect as tapas, appetizers, or party snacks.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsabout 16 croquettes
For the Croquettes
1 lb white fish fillets (cod, haddock, or tilapia)
2 medium potatoes, peeled and diced
2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp parsley, finely chopped
1 tsp Dijon mustard
½ tsp paprika
Salt & black pepper, to taste
1 large egg (for binding)
For Breading
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (panko recommended for extra crunch)
For Frying
Vegetable oil, for deep or shallow frying
For Lemon Aioli
½ cup mayonnaise
1 clove garlic, grated
Zest of 1 lemon
2 tsp lemon juice
Salt & pepper, to taste
Cook the Fish & Potatoes
1
Boil the diced potatoes in salted water until tender, about 12 minutes . Drain and mash with butter.
Meanwhile, steam or poach the fish for 6–8 minutes until just cooked. Flake into small pieces with a fork.
Prepare the Croquette Mixture
2
In a skillet, sauté onion and garlic until soft and fragrant, about 4 minutes .
In a mixing bowl, combine mashed potatoes, flaked fish, onion mixture, parsley, mustard, paprika, salt, pepper, and 1 egg. Mix until cohesive.
Chill mixture in the fridge for 15 minutes (makes shaping easier).
Shape & Bread the Croquettes
3
With damp hands, shape mixture into small cylinders or balls (about golf-ball size).
Roll each croquette in flour, dip into beaten egg, then coat with breadcrumbs.
Fry the Croquettes
4
Heat vegetable oil to 350°F (175°C) in a pan.
Fry croquettes in batches for 3–4 minutes , turning until golden brown.
Drain on paper towels or a wire rack.
Make the Lemon Aioli
5
In a small bowl, whisk together mayo, garlic, lemon zest, and lemon juice.
Season with salt and pepper. Chill until serving.
Serve & Garnish
Tips & Variations
7
Make ahead: Shape and bread croquettes, then freeze. Fry from frozen (adding 1–2 minutes cook time).
Gluten-free option: Use gluten-free flour and breadcrumbs.
Add a kick: Mix chili flakes or cayenne into the aioli for spice.
Alternative coating: Try crushed cornflakes instead of breadcrumbs for crunch.
Suggested Pairings
8
Drink: Crisp Sauvignon Blanc, light beer, or sparkling water with lemon.
Side: Green salad with vinaigrette, roasted peppers, or grilled asparagus.
Occasion: Perfect for tapas nights, cocktail parties, or light lunches.
Ingredients about 16 croquettes
For the Croquettes
1 lb white fish fillets (cod, haddock, or tilapia)
2 medium potatoes, peeled and diced
2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp parsley, finely chopped
1 tsp Dijon mustard
½ tsp paprika
Salt & black pepper, to taste
1 large egg (for binding)
For Breading
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (panko recommended for extra crunch)
For Frying
Vegetable oil, for deep or shallow frying
For Lemon Aioli
½ cup mayonnaise
1 clove garlic, grated
Zest of 1 lemon
2 tsp lemon juice
Salt & pepper, to taste
Directions Cook the Fish & Potatoes
1
Boil the diced potatoes in salted water until tender, about 12 minutes . Drain and mash with butter.
Meanwhile, steam or poach the fish for 6–8 minutes until just cooked. Flake into small pieces with a fork.
Prepare the Croquette Mixture
2
In a skillet, sauté onion and garlic until soft and fragrant, about 4 minutes .
In a mixing bowl, combine mashed potatoes, flaked fish, onion mixture, parsley, mustard, paprika, salt, pepper, and 1 egg. Mix until cohesive.
Chill mixture in the fridge for 15 minutes (makes shaping easier).
Shape & Bread the Croquettes
3
With damp hands, shape mixture into small cylinders or balls (about golf-ball size).
Roll each croquette in flour, dip into beaten egg, then coat with breadcrumbs.
Fry the Croquettes
4
Heat vegetable oil to 350°F (175°C) in a pan.
Fry croquettes in batches for 3–4 minutes , turning until golden brown.
Drain on paper towels or a wire rack.
Make the Lemon Aioli
5
In a small bowl, whisk together mayo, garlic, lemon zest, and lemon juice.
Season with salt and pepper. Chill until serving.
Serve & Garnish
Tips & Variations
7
Make ahead: Shape and bread croquettes, then freeze. Fry from frozen (adding 1–2 minutes cook time).
Gluten-free option: Use gluten-free flour and breadcrumbs.
Add a kick: Mix chili flakes or cayenne into the aioli for spice.
Alternative coating: Try crushed cornflakes instead of breadcrumbs for crunch.
Suggested Pairings
8
Drink: Crisp Sauvignon Blanc, light beer, or sparkling water with lemon.
Side: Green salad with vinaigrette, roasted peppers, or grilled asparagus.
Occasion: Perfect for tapas nights, cocktail parties, or light lunches.
Fish Croquettes with Lemon Aioli
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