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.
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.
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).
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.
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.
In a small bowl, whisk together mayo, garlic, lemon zest, and lemon juice.
Season with salt and pepper. Chill until serving.
Serve hot croquettes with a side of lemon aioli for dipping.
Garnish with extra parsley or lemon wedges.
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.
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.
16 servings