These fish croquettes are crispy, lemony, and delicious! Perfect for lunch or dinner, and ready in just 20 minutes!
These fish croquettes are crispy, zesty, and absolutely delicious!
These cod croquettes are crunchy on the outside and fork-tender in the inside with an irresistible texture that flakes off in the mouth.
Perfect for lunch or dinner, they are packed with bright lemon flavor and come together in just 20 minutes.
Did I mention they’re baked, not fried? Yet another reason to add them to your weekly menu!
I've been making these for years, and my family can’t get enough! Even the kids love them—and they’re not usually big on fish!
I love serving them with a refreshing garlicky yogurt dip—perfect as an appetizer, on an aperitivo platter, or for dinner with a big salad and a couple of veggie sides.
Some of my favorite ways to serve them is with Italian sweet peppers stew, sautéed baby broccoli, or potato confit—they all make fantastic sides for this dish!
Ingredients
This easy recipe for fish croquettes comes together in just 20 minutes with fewer than 10 simple ingredients.
Here's what you will need:
- Fish fillets – Use any fresh or frozen white fish you like, such as cod, haddock, Skrei, or halibut.
- Potato – A floury potato helps create the perfect croquette texture.
- Almond flour – Adds a subtle nutty flavor and helps bind the mixture.
- Egg whites – Lightly beaten to give structure and hold everything together.
- Garlic (optional) – A flavorful boost if you love a little extra punch.
- Lemon zest – Brings a bright, zesty aroma.
- Fresh parsley – Adds a fresh, herby touch.
- Panko breadcrumbs – Give the croquettes a super crispy coating. Regular or Italian breadcrumbs work too!
- Extra-virgin olive oil – Use a light olive oil and keep the heat at medium to prevent burning.
How to make fish croquettes
These cod fish croquettes couldn't be easier to make!
Here's a quick recipe overview with step-by-step pictures.
Scroll down until the end of the post for the full recipe
STEP 1. Mix together all the croquettes ingredients in a large bowl.
If the mixture is a bit dry, add a splash of olive oil. If it’s too wet, add more almond flour.
STEP 2. In a bowl, mix breadcrumbs and olive oil until slightly wet. Add more oil if needed, then season. Form even-sized balls, then roll in the coating, gently pressing to coat.
Repeat with the remaining balls.
STEP 3. Place the croquettes on a greased or parchment-lined baking tray. Bake for 10-12 minutes until golden and crispy.
In the meantime, mix together a quick, flavor-packed garlicky yogurt dip—or your favorite dip.
Serve the cod croquettes hot with the dip and a few extra lemon wedges on the side.
That's it, your fish croquettes are all ready to be devoured, in about 20 minutes from start to finish!
Storage tips
- Fridge: Store them in an air-tight container in the fridge for up to 2 days.
- Freezer: Transfer them in a freeze-friendly container and freeze them for up to 1 month.
- Reheat: Reheat them in the oven or air fryer at 150°C/ 300°F for about 5-10 minutes.
More fish recipes to try
If you loved these croquettes, here are more family-friendly fish recipes your kids will enjoy: cod puttanesca, fish piccata, and tuna pasta bake.
Did you try this recipe?
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Recipe
Fish Croquettes
Ingredients
- 400 g white fish fillets, steamed
- 1 medium potato, steamed
- 4 tablespoon panko breadcrumbs
- 2 tablespoon almond flour
- 2 free-range egg whites lightly beaten
- handful of fresh parsley, finely chopped
- 1 teaspoon lemon zest
- sea salt and black pepper
For the coating:
- 5 tablespoon panko breadcrumbs
- 3 tablespoon extra virgin olive oil
To serve:
- 1 cup yogurt
- 1 teaspoon garlic, grated
- 1 teaspoon lemon juice
- salt and pepper
- 1 lemon, cut into wedges
Instructions
- 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 the extra-virgin 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 180℃/ 360℉ for 15 minutes, until golden and crispy on top. Remove the fish croquettes from the oven and serve hot with lemon wedges and yogurt dip on the side.
For the yogurt dip:
- In a small bowl, mix together yogurt with grated garlic and lemon juice. Season to taste and serve with the fish croquettes.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
mohankumar says
Nice work! This is a great recipes for any day