Baked Fish Croquettes are crispy, lemony and oh-so-tasty! They make a great option for lunch and dinner and are ready in a blink!
We have been trying to reduce our meat-income over the past years. One of the ways to successfully do so is to increase our fish meals over meat ones as much as possible.
I’ve been making these fish croquettes for some time now, and my family is absolutely crazy about them, so I figured it was time to share the recipe with you all.
These dairy-free fish croquettes are crunchy on the outside and fork-tender in the inside with an irresistible texture that flakes off in the mouth.
I like to pair them with a refreshing garlicky yogurt dip, and serve it as a happy hour food, or over dinner with a large salad and/or a couple of veggies sides.
How To Make Baked Fish Croquettes
This simple recipe requires just 30 minutes to make and less than 10 simple ingredients:
- steamed white fish fillets
- steamed potato
- almond flour
- egg whites
- lemon zest
- fresh parsley
- panko breadcrumbs
- extra-virgin olive oil
You can use any kind of white fish fillets for these croquettes. I often go for simple cod or skrei.
If you’re not familiar with skrei, it’s a Norwegian cod, and has lean meat and a delicate, fresh, clean flavour.
It’s only available from January to April, so make the most of it if you find it!
Haddock, Tilapia are also two great white fish options for this recipe.
You can go for fresh or frozen white fish, simply make sure to steam the fillets just until the meat is opaque, it usually doesn’t take more than 5-7 minutes depending on how large the fillets are.
The secret for Crispy Baked Croquettes
When making baked croquettes, the coating you use is critical.
The secret to achieving the same crunchiness you get from the fried version, I’ve come up with a special coating mix that makes these croquettes just as crisp and delicious as deep-fried.
The coating is made with just 2 simple ingredients: super crunchy panko breadcrumbs, and a little bit of extra-virgin olive oil.
How To Make Baked Fish Croquettes
This recipe is absolutely easy-to-follow and totally stress-free.
It’s perfect for novice cooks, college students, busy workers, tired mums & dads and basically anyone else who loves nourishing quick meals. And you can even ask your kids to help you out!
Mix together all the croquettes ingredients in a large bowl. Taste the mix before adding the egg, and adjust seasoning if necessary.
Add more aromatic herbs if you like (Thai basil, oregano, fresh thyme would all work well).
Finally, add the egg and mix everything until combined.
If the mixture is a bit dry, add a splash of olive oil. If it’s too wet, add more almond flour.
In a medium bowl, mix together the breadcrumbs with extra-virgin oil until well combined.
Your coating mix should be slightly wet, add a bit more oil if necessary, then season with salt and pepper to taste.
Use your hands or an ice-cream scoop to form even-sized balls, then roll each fish ball into the coating mix, gently pressing to coat.
Repeat with the remaining balls.
Then arrange them on a baking tray sprayed with oil or covered with parchment paper.
Bake for about 10-12 minutes, until golden, crisp and cooked through.
In the meantime, prepare a super simple flavour-packed garlicky yogurt dip that’s ready in just 2 minutes.
I basically used this recipe, and added 1 tsp of grated garlic into the mix.
Serve your fish croquettes nicely hot with the garlicky yogurt dip and some extra lemon wedges on the side.
That’s it – In less than 30 minutes from start to finish, your baked fish croquettes are all ready to be devoured!
How long do croquettes keep?
Prepare and bake the croquettes in advance, and store them in an air-tight container in the fridge for up to 2 days.
Can you reheat croquettes in the oven?
Absolutely yes. You can pop them back in the oven and reheat them at 150°C/ 300°F for about 5-10 minutes.
Can you freeze croquettes after cooking?
Yes, you can! Once your baked croquettes are ready, pop them in a freeze-friendly container and freeze them for up to 1 month.
Whenever you are craving them, place them in the oven and reheat them at 150°C/ 300°F for about 15 minutes.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Baked Fish Croquettes
- 400 gr white fish fillets steamed
- 1 medium-small Potato steamed
- 4 tbsp panko breadcrumbs
- 2 tbsp almond flour
- 2 free-range egg whites lightly beaten
- handful of fresh parsley finely chopped
- 1 tsp organic lemon zest
- sea salt and freshly ground black pepper
For the coating:
- 5 tbsp panko breadcrumbs
- 3 tbsp extra virgin olive oil
- 1 cup yogurt dip add in 1 tsp of grated garlic
- 1 lemon cut into wedges
- In a large bowl, flake the fish fillets and potato with a fork. Fold in the panko breadcrumbs, almond flour, parsley and lemon zest and mix well.
- Mix in the beaten egg whites, season with salt and pepper to taste, and mix thoroughly until combined.
- Form small balls with your hands and arrange them on a baking tray.
- In a small bowl mix the panko with olive oil, until you have a moist crumbly mixture.
- Dip each ball into the coating mix until nicely covered, then arrange them on a baking tray covered with parchment paper.
- Bake at 180C for 15 minutes, until golden and crispy on top, remove from the oven and serve hot with some garlicky yogurt dip on the side and lemon wedges.