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–+ servings
Crispy Fish Croquettes

Crispy Fish Croquettes for a Festive Flavor Adventure

Crispy Fish Croquettes are the ultimate holiday appetizer that combines flavorful filling with a crunchy exterior.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 croquettes
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquettes
  • 1 can King Oscar’s Brisling Sardines in Zesty Tomato Sauce Any King Oscar sardine can be substituted for variety.
  • 2 cups Cold Leftover Mashed Potatoes Ensure they are cold for the best texture.
  • 1/2 cup Diced White Onion Sautéed and cooled; can be replaced with shallots.
  • 1 rib Minced Celery Optional for a smoother texture.
  • 2 TBSP Chopped Fresh Parsley Cilantro can be a delightful substitute.
  • 2 TBSP Chopped Fresh Chives More for garnish.
  • 1/4 tsp Kosher Salt Sea salt is a lovely alternative.
  • 1/4 tsp Cracked Pepper Omit if sensitive to spice.
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 2 pieces Beaten Eggs Flax eggs can replace eggs for an egg-free option.
  • 2 cups Panko Bread Crumbs Regular breadcrumbs can be used for a denser crunch.
  • Oil for Frying A high smoke point oil like avocado or regular olive oil.
For the Dipping Sauce
  • Tangy Mustard Sauce Perfectly complements crispy fish croquettes.

Equipment

  • Skillet
  • mixing bowl
  • Deep Fryer or Dutch Oven
  • Tongs
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the diced white onion and sauté for about 5 minutes until translucent and fragrant. Allow to cool.
  2. Fill a deep skillet or Dutch oven with oil to a depth of 1.5 to 2 inches, and heat it over medium-high heat.
  3. In a large mixing bowl, combine the cooled sautéed onions, 2 cups of cold leftover mashed potatoes, minced celery, chopped parsley, King Oscar’s Brisling sardines, chopped chives, kosher salt, and cracked pepper. Mix gently until well combined.
  4. Take about a tablespoon of the fish mixture and shape it into a small ball or patty. Roll each croquette in flour, dip into beaten egg, then coat in panko bread crumbs.
  5. Carefully drop the coated croquettes into the hot oil and fry for approximately 30 seconds or until golden brown.
  6. Remove the fried croquettes and place them on a paper towel-lined plate to drain excess oil. Sprinkle additional chopped chives on top for garnish.
  7. Serve the crispy fish croquettes warm alongside a tangy mustard sauce for dipping.

Nutrition

Serving: 1croquetteCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

If you make extra croquettes, store them in an airtight container in the fridge for up to five days.

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