Best 5 Baked Fish Croquettes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked fish croquettes are a delicious and versatile dish that can be enjoyed by people of all ages. Made from a combination of flaked fish, mashed potatoes, and seasonings, these croquettes are crispy on the outside and tender and flaky on the inside. They can be served as an appetizer, main course, or side dish, and can be customized to suit your own personal taste. Whether you prefer a simple classic recipe or something more adventurous, there is a baked fish croquette recipe out there for everyone. So preheat your oven and get ready to create a culinary masterpiece that will leave your taste buds dancing!

Here are our top 5 tried and tested recipes!

CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE



Crispy Salmon Croquettes with Remoulade Sauce image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 cups mayonnaise
1 tablespoon capers
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
1 scallion, finely chopped
2 pre-cooked salmon fillets, about 1/2 pound
1 egg, lightly beaten
3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
6 dashes hot sauce
1/4 cup remoulade sauce, recipe above
Canola oil, for frying

Steps:

  • For Remoulade:
  • Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
  • For Croquettes:
  • Using a fork flake the salmon meat away from the skin. Discard skin.
  • In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
  • Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
  • In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
  • Serve croquettes hot with remaining remoulade sauce.

HALIBUT CAKES (CROQUETTES)



Halibut Cakes (Croquettes) image

Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.

Provided by Lori L Dixon

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 43m

Yield 6

Number Of Ingredients 14

¼ cup vegetable oil, divided
1 pound skinless, boneless halibut fillets
1 pinch salt and ground black pepper to taste
1 cup shredded Italian cheese blend
1 egg
¼ cup mayonnaise
¼ cup minced onion
2 tablespoons lemon juice
2 tablespoons panko bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon seafood seasoning (such as Old Bay®)
¾ cup panko bread crumbs

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
  • Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
  • Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
  • Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 14.1 g, Cholesterol 73.5 mg, Fat 24.8 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 482.3 mg, Sugar 1 g

NOVA SCOTIA FISH CAKES



Nova Scotia Fish Cakes image

Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 6 to 8 main-course servings (about 30 patties)

Number Of Ingredients 13

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

Steps:

  • Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
  • Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
  • In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
  • Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
  • Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
  • Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
  • Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

CRISPY OVEN-BAKED-FISH WRAPS



Crispy Oven-Baked-Fish Wraps image

Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on the inside. Serve with soft flour tortillas and coleslaw mix for a fun weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 10

1 cup panko
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips
6 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3 cups coleslaw mix
1/2 small green apple, cored and cut into matchsticks
8 flour tortillas (each 6 inches), warmed
Tender herbs, such as cilantro and dill, and lime wedges, for serving

Steps:

  • Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
  • Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
  • In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

COD CROQUETTES



Cod Croquettes image

Make and share this Cod Croquettes recipe from Food.com.

Provided by Phil Franco

Categories     < 30 Mins

Time 25m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 12

1 dash salt
1 lemon
1 1/4 lbs fresh cod
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning (recommended ( Old Bay)
2 stalks celery & leaves, finely chopped
1 small yellow onion, peeled and finely chopped
2 -3 tablespoons chopped fresh thyme leaves, a few sprigs
3 -4 tablespoons chopped fresh flat-leaf parsley, a handful
black pepper
1 egg
2 cups plain breadcrumbs

Steps:

  • Bring 1/2-inch water to a simmer in a large nonstick skillet.
  • Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water.
  • Cover pan and cook fish 8 minutes.
  • Remove and flake fish into a bowl.
  • Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
  • Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
  • Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven.

Tips for Making the Best Fish Croquettes:

  • Use fresh, flaky fish. Cod, haddock, and sole are all good choices.
  • Make sure the fish is cooked through before flaking it.
  • Use a food processor to finely chop the fish. This will help to ensure a smooth texture in the croquettes.
  • Add plenty of seasonings to the fish mixture. This will help to enhance the flavor of the croquettes.
  • Use a combination of breadcrumbs and flour to coat the croquettes. This will help to create a crispy outer coating.
  • Fry the croquettes in hot oil until they are golden brown and crispy.
  • Serve the croquettes with your favorite dipping sauce.

Conclusion

Fish croquettes are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, and they can be enjoyed by people of all ages. With a few simple tips, you can make the best fish croquettes that will impress your friends and family.

Related Topics