These fish croquettes are made from poached white fish and mashed potato, shaped, breaded, and pan-fried until the outside is genuinely crunchy. They work as a starter, a side, or a main when you put enough of them on the table. The real reason to make them: one batch feeds four people well, and the ingredients are cheap and easy to find year-round.
What makes this version work
Two things matter here. First, the fish is poached separately before mixing — this keeps it from releasing too much water into the potato, which is what makes croquettes fall apart in the pan. Wet filling is the enemy of a crisp crust. Second, the three-step coating (flour, egg, panko) is done in that exact order for a reason: the flour gives the egg something to grip, and the egg locks the panko in place. Skip or reverse any step and the crumbs slide off during frying, leaving you with bare patches and a greasy result.
Mistakes to avoid
- Skipping the chill: After shaping, refrigerate the croquettes for at least 20 minutes before coating and frying. Warm filling is soft and will push through the crust when it hits hot oil.
- Overcrowding the pan: Too many croquettes at once drops the oil temperature fast. Fry in small batches and let the oil come back up to heat between rounds, or the coating absorbs oil instead of crisping.
- Watery mashed potato: Loose mash makes the filling sloppy and hard to shape. Use mash that has been left to steam dry for a few minutes after draining — it should hold its shape when scooped.
- Underchecking the internal temperature: Ground or minced fish needs to reach 145°F (63°C) at the center. The outside browns quickly; use an instant-read thermometer if you are not sure the inside is done.
- Flaking the fish too fine: Leave some texture in the flaked fish. Over-mixing turns the filling into a paste, and you lose the contrast between fish and potato.
Ingredient notes
- White fish (cod or haddock): Frozen fillets work well — thaw fully and pat dry before poaching. Excess surface water dilutes the flavor and makes the filling wet. Canned tuna is a genuine budget swap; drain it very thoroughly and skip the poaching step.
- Panko breadcrumbs: Regular breadcrumbs will work but produce a denser, less crunchy crust. Panko is worth buying if you do not already have it — skip the garnish, not worth the extra dish — and it keeps for months in the pantry.
- Lemon zest: Use a fine grater and take only the yellow layer. The white pith underneath is bitter and will come through in the finished croquette.
- Red chili flakes: Heat level varies a lot by brand. Start at half a teaspoon if you are cooking for kids or anyone heat-sensitive, then adjust the next batch.
Leftovers and meal prep
Cooked croquettes keep in the fridge for up to three days in an airtight container. Reheat them in a dry pan over medium heat or in an oven at 375°F (190°C) for about 10 minutes — both methods bring the crust back. The microwave makes them soft and is not recommended. You can also freeze uncooked, fully coated croquettes on a tray until solid, then transfer to a freezer bag; they keep for up to two months. Fry from frozen over medium heat, adding an extra 2–3 minutes per side, and check that the center hits 145°F (63°C) before serving. Making the filling the night before and shaping in the morning is a practical way to break up the prep on a busy day.
Spicy Fish Croquettes
Ingredients
- 500 g white fish fillets - such as cod or haddock, skinned and deboned
- 1 cup mashed potatoes - preferably made from Yukon Gold potatoes for creaminess
1 tbsp olive oil - extra virgin
1 small onion - finely chopped
2 cloves garlic - minced- 1 tsp red chili flakes - adjust to taste
1 tbsp parsley - chopped fresh, or cilantro
1 tsp lemon zest - freshly grated
2 large eggs - beaten
1 cup breadcrumbs - panko preferred for crunchiness
1 cup flour
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, and sauté until translucent, around 5 minutes.
- Add minced garlic and red chili flakes, and sauté for an additional 2 minutes until fragrant.
- Place the white fish fillets in a pot with enough water to cover them. Poach over medium heat for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- Drain the fish and flake it into a mixing bowl. Add the sautéed onion and garlic mixture, mashed potatoes, fresh parsley, lemon zest, salt, and pepper. Mix gently to combine all ingredients.
- Shape the mixture into croquettes, approximately the size of golf balls, and flatten them slightly.
- Dredge each croquette in flour, dip in beaten eggs, and then coat with breadcrumbs.
- Heat vegetable oil in a frying pan over medium-high heat. Fry the croquettes in batches for 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels.
Notes
Nutrition
Your questions, answered
Can I bake these instead of frying them?
Yes, baking works. Place the coated croquettes on a lightly oiled rack over a baking sheet and bake at 400°F (200°C) for 20–22 minutes, flipping once halfway through. The crust will be crispier on the rack than sitting flat on a tray, but it will not match the crunch you get from frying.
How do I stop the croquettes from breaking apart when I fry them?
Chilling the shaped croquettes for at least 20 minutes before coating is the most reliable fix. Also make sure your mash is firm and dry, and that the oil is properly hot before the first batch goes in — a cool pan causes the coating to stick to the pan rather than seal around the croquette.
What can I serve with these to make a full family meal?
A simple green salad or steamed vegetables alongside a dipping sauce — aioli or plain Greek yogurt with lemon — rounds this out into a proper dinner. For hungrier eaters, a bowl of soup on the side means the croquettes go further without making a second batch.
Can I make these ahead for a party or family gathering?
Yes. Shape and fully coat the croquettes up to 24 hours ahead, then refrigerate them uncovered on a tray lined with baking paper. Fry them straight from the fridge when you are ready. This actually helps them hold together better than frying them freshly shaped.
Is canned fish safe to use, and does it change the texture much?
Canned tuna or salmon is safe and already cooked, so you skip the poaching step entirely. The texture is slightly softer and more uniform than flaked fresh fish, but once it is mixed with potato and fried, most people will not notice the difference — and it cuts the cost significantly.
What to cook next
- Crispy Beef Mandioca Bites
- Golden Colombian Beef Empanadas
- Kumara Beef Hash Cakes
- Crispy Pork Dumpling Delight
